Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 3/4 cup molasses
• 4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

• 1. Preheat oven to 350°F. Use two ungreased baking sheets.
• 2. In large mixing bowl cream butter and brown sugar until light and fluffy. Add egg and molasses.
• 3. Combine flour, ginger, baking soda, cinnamon, cloves and salt. Add slowly to creamed mixture and mix well.
• 4. Divide dough in half and wrap in plastic wrap for 4 hours or overnight.
• 5. On a lightly floured surface roll dough to 1/8 inch thickness. Cut with a 2 1/2-inch holiday cookie cutter. Place 1-inch apart on a baking sheet.
• 6. Bake for 8 – 10 minutes or until edges are firm. Cool slightly and then place on wire rack to cool completely.

*Use in conjunction with Gingerbread Cut Out Cookies-Icing recipe