Ingredients

• 10 tablespoons Unsalted Butter, room temperature
• 3/4 cup Packed Light Brown Sugar
• 2/3 cup Unsulphured Molasses
• 1 Large Egg, room temperature 
• 1 teaspoon Pure Vanilla Extract
• 3 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 tablespoon Ground Ginger
• 1 tablespoon Ground Cinnamon
• 1/2 teaspoon Allspice
• 1/2 teaspoon Ground Cloves
• Royal Icing for decorating 

Directions

1. In the bowl of a stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy; add the brown sugar and molasses; beat on medium high speed until combined and creamy-looking; scrape down the sides and bottom of the bowl as needed; beat in egg and vanilla on high speed for 2 minutes; scrape down the sides and bottoms of the bowl as needed
2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves until combined; on low speed, slowly mix the dry ingredients into the wet ingredients until combined; the cookie dough will be thick
3. Divide dough in half; wrap each half in plastic wrap; pat down dough to create a disc shape; chill dough for 3 hours or overnight
4. Preheat oven to 350F; line baking sheets with parchment paper; set aside
5. Remove one disce of cookie dough; flour a work surface, hands and rolling pin; add more flour when needed so cookie dough won’t stick
6. Roll out cookie dough 1/4 inch thick; cut into shapes with cookie cutter; place shapes 1 inch apart on baking sheets; re-roll scraps of cookie dough until all the dough is used; repeat with remaining cookie dough disc
7. Bake cookies for 9-10 minutes; rotate halfway through
8. Allow cookies to cool for 5 minutes on cookie sheet; transfer to cooling rack then decorate with royal icing once completely cooled