Gingerbread Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 1 teaspoon cinnamon 
• 1 large eggs 
• 2.8 cups flour all-purpose plus more for the work surface
• 0.3 teaspoon ground cloves 
• 1.3 teaspoons ground ginger 
• 0.3 teaspoon kosher salt 
• 0.5 cup blackstrap molasses 
• 0.7 cup sugar 
• 8 tablespoons butter unsalted at room temperature (1 stick)

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Heat oven to 350 F. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth.
2. Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low.
3. 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.
4. Roll out the dough on a floured surface to 1/4 inch thick.
5. Cut into shapes and place on lined baking sheets.
6. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.