Ingredients
Scale
- ½ cup unsalted butter, at room temperature
- ⅔ cup packed dark brown sugar
- ⅓ cup unsulphured blackstrap molasses
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2¼ cups all purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- 1 tablespoon milk
- Vanilla greek yogurt is what my kids decorate their cookies with*
Instructions
- In a large bowl cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again. Gradually add in the rest of the ingredients until fully combined.
- Form the dough into a ball. Wrap in whatever you have – I use bees wax wraps – and chill for at least 2 hours.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.
- Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.