Gingerbread Cookies (about 20–24 cookies)

Dry ingredients

• 2 cups all-purpose flour

• 1/2 cup packed brown sugar

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Wet ingredients

• 1/2 cup butter, softened

• 1 large egg

• 6 tablespoons molasses

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine the flour, brown sugar, ginger, cinnamon, cloves, baking soda, and salt.

3. In a separate bowl, mix the butter, egg, and molasses until well combined.

4. Add the dry ingredients to the wet ingredients and stir until a dough forms.

5. If the dough feels sticky, chill it for 15 to 20 minutes.

6. Roll into small balls and place on a lined or greased baking sheet.

7. Flatten each ball slightly.

8. Bake for 8 to 10 minutes.

9. Let the cookies cool on the baking sheet for a few minutes, then transfer to a rack or plate.

Notes

• For stronger spice, use 2 1/2 teaspoons ginger and 1 1/2 teaspoons cinnamon.

• If the dough seems too dry, add 1 teaspoon milk or water.

• If it seems too sticky, add 1 tablespoon flour.