Directions

In the bowl of a standing mixer fitted with a paddle, beat the butter and brown sugar. Add the molasses and mix well. Add the egg and continue mixing until fully incorporated. With the mixer running, add the cinnamon, ginger, salt, and cloves. Add the baking soda. Add the flour one cup at a time, waiting for the flour to be fully incorporated before adding another cup.

Refrigerate the dough for at least 1 hour.

Preheat oven to 350º.

Roll out the dough and cut into shapes. Transfer to a cookie sheet and bake in batches for 8 to 12 minutes depending on the size of your cookies.

Let cool before decorating.