Gingerbread Cookies

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2/3 cup sugar
• 1/2 cup molasses
• 1 large egg
• 2 3/4 cups all-purpose flour, plus more for the work surface
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt

Preparation

1. Heat oven to 350° F.
   
   Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low.
   
   Combine the flour, baking soda, ginger, cinnamon, cloves, and salt, then add slowly to the butter mixture, mixing until just incorporated. Shape into a flat disk. Refrigerate, wrapped, for 30 minutes.
   
   Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on lined baking sheets. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.