Ingredients
| ¾ cup | (170 g) | unsalted Canadian butter, room temperature |
| ¾ cup | (170 g) | packed dark brown sugar |
| 1 | egg | |
| ⅓ cup | (110 g) | unsulphured molasses |
| 3⅔ cups | (440 g) | all-purpose flour |
| ½ tsp | (2 g) | baking soda |
| 1 tbsp | (10 g) | ground ginger |
| 2½ tsp | (6 g) | ground cinnamon |
| 1 tsp | (2 g) | ground cloves |
| ¾ tsp | (4 g) | fine salt |
Directions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the butter and brown sugar until smooth. Add the molasses and egg and mix until combined.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until a firm dough forms.
- Roll the dough between two sheets of parchment paper to ¼-inch thickness.
- Refrigerate for at least 2 hours, or until firm.
- Cut the dough into stars, Christmas trees or other desired shapes using sharp cookie cutters. Press straight down without twisting.
- Remove the excess dough and transfer the cookies to a cool, parchment-lined baking sheet. For sharper edges, freeze the cut cookies for 10–15 minutes before baking.
- Bake for 9–12 minutes, until the edges are set and the centres no longer look wet.
- Let the cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.