Equipment Needed
- Stand mixer or handheld electric mixer
- Large and medium mixing bowls
- Whisk
- Plastic wrap
- Rolling pin
- 2-inch round cookie cutter
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Offset spatula or butter knife (for filling)
Step-by-Step Instructions
Let’s begin with the heart of the cookie: the spiced dough. In my large mixing bowl, I cream together the softened butter and dark brown sugar for a full three minutes on medium speed. It should become light and fluffy. Then, I beat in the molasses and egg until the mixture is smooth. The molasses is key—use a regular, mild molasses, not blackstrap, which is too bitter. While that mixes, I whisk together my dry ingredients in a separate bowl: flour, baking soda, ginger, cinnamon, cloves, and salt. The smell of those spices whisking together is pure holiday nostalgia.
Now, with the mixer on low, I gradually add the dry ingredients to the wet mixture. I mix just until the flour disappears and a soft, slightly sticky dough forms. This dough is too soft to roll out immediately. I divide it in half, shape each half into a flat disc, and wrap them tightly in plastic wrap. Then, I refrigerate the dough for at least two hours, and ideally overnight. I know it’s a wait, but trust me, I tried rolling it out after an hour once, and it was a sticky, frustrating mess. The chill is non-negotiable for a dough you can actually work with.
Once the dough is firm, I preheat my oven to 350°F and line my baking sheets with parchment paper. I take one disc out of the fridge and let it sit for 5-10 minutes to become just pliable enough to roll. On a lightly floured surface, I roll the dough to a consistent 1/4-inch thickness. I use my 2-inch round cutter to stamp out cookies, placing them about an inch apart on the sheet. I gather the scraps, re-roll, and cut until all the dough is used. The cookies don’t spread much, so they can be close. I bake them for 8-10 minutes. They should look set at the edges but still soft in the center. Let them cool on the sheet for 5 minutes before moving to a rack to cool completely.(See the next page below to continue…)