If you plan to use a gingerbread spice blend (like the one I mentioned from King Arthur Flour), then add one slightly heaping tablespoon of the gingerbread spice blend in place of the ginger, allspice and cloves.
3/4 cup butter, softened
1 cup brown sugar
2/3 cup + 2 Tbsp. unsulphured molasses (Grandmas’s Molasses brand is best)
1 large egg
1 tsp. vanilla extract
3 1/2 cups unbleached white flour
3/4 tsp. sea salt
1 tsp. baking soda
1 tbsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 tbsp. ground cinnamon
Preheat the oven to 350 degrees.
Beat the butter, sugar, egg and extract until fluffy, about 2 minutes. In a separate bowl, whisk together the dry ingredients.
Mix into the creamed butter mixture until a soft dough forms. Divide dough into two portions and wrap in plastic wrap. Chill for at least 4 hours, or overnight. Overnight is better! The flavors have time to develop.
On a lightly floured surface, roll dough out about 3/8″ thick. Cut with cookie cutters and place on a baking sheet lined with parchment paper. Add sprinkles now, leave plain and decorate later with icing.
Bake 8-10 minutes.
Keywords: Soft Gingerbread Cookies