Classic Gingerbread Cookies

Ingredients

All-purpose flour

3 cups

Ground ginger

1 tablespoon

Ground cinnamon

2 teaspoons

Ground cloves

1/2 teaspoon

Baking soda

1 teaspoon

Salt

1/4 teaspoon

Unsalted butter

3/4 cup, softened

Brown sugar

1 cup

Molasses

1/4 cup

Egg

1

Vanilla extract

1 teaspoon

Granulated sugar

1/2 cup, for rolling

Instructions

1. In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
2. In a large bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until light and fluffy.
3. To the butter mixture, add the molasses, egg, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps to develop the flavors and makes the dough easier to handle.
6. When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll the dough into 1-inch balls. Then, roll each ball in granulated sugar to coat.
8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges of the cookies are set and they are slightly firm to the touch.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.