Gingerbread Cookies

Yields 2-3 dozen cookies

8 tablespoons (115 grams) butter
1/3 cup (65 grams) dark brown sugar
2/3 cup (155 ml) dark molasses
1 large egg
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
3 cups (375 grams) all-purpose flour

In a large mixing bowl, beat together the butter and brown sugar. Add in the molasses and egg and continue mixing. Mix in the baking soda, spices, and salt. Gradually add the flour, stirring until well combined.

Wrap the dough in plastic wrap and refrigerate for one hour to firm up the dough.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper for best cookie removal (gingerbread tends to stick to the pan).

Roll out the dough to 1/4-inch thick and cut out the cookies using cookie cutters. If the dough gets too soft while rolling out, place it in the freezer for a few minutes to firm it back up. Bake cookies for 8-10 minutes, depending on the size of the cookie. Remove and allow to rest on the baking sheet for a couple minutes before transferring to a cooling rack.