Prep time: 20 min
Cook time: 10 min
Chilling time: 2-3 hours
1/2 cup/ 113g unsalted butter
1/2 cup/ 100g light or dark brown sugar, tightly packed
1/2 cup/ 120 mL molasses
1 large egg
2 tsp/ 10mL vanilla extract
2 1/4 cup/ 313g all-purpose flour
3/4 tsp/ 3.6 mL baking soda
1/2 tsp/ 2.5mL salt
1 1/2 tsp/ 5.3mL ground ginger
1 1/2 tsp/ 5.3mL ground cinnamon
1/4 tsp/ 1.2 mL ground cloves
1/4 tsp/ 1.2 mL ground nutmeg
Using a stand mixer or electric mixer, combine butter and sugar and beat until well creamed. Add the molasses and beat until combined. Stir in egg and vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices. With the mixer on low speed, gradually add dry ingredients to wet until completely combined. Scrape dough roughly into a ball, wrap completely in plastic wrap, and then refrigerate for 2-3 hours.
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Flour a clean surface and lightly flour the dough as well.
Use a rolling pin to roll the dough to ¼" thickness and use a cookie cutter to cut out shapes. Transfer to the prepared baking sheets and bake for 8-10 minutes. Keeping an eye on them.
Remove from the oven, allow cookies to cook on the baking sheet for 5 minutes then transfer to a wire rack to cool completely then start to decorate your GingerTan Boys I!