They are hassle-free and the dough comes together quickly without any chilling time. The flavor of these gingerbread cookies is unbelievably rich and buttery, these are perfectly spiced and hold their shape well.
In a large bowl or bowl of a stand mixer, with a spatula cream together butter, and sugar until just combined. No need to beat the mixture with an electric mixer.
Add egg, vanilla, and molasses and beat on low until well combined. In a separate large bowl mix together flour, cloves, cinnamon, nutmeg, and ginger.
In batches, add the dry ingredients to wet ones. Scrape the sides of the bowl as needed. The batter will be crumbly and this normal.
Meanwhile preheat the oven to 375 F. Place the dough onto your workspace and roll it into a ball. Using a rolling pin roll out the dough flat (for better rolling place the dough between two sheets of parchment paper), about ¼ inches thick.
If you want the cookies to be more on the crispy side, make the dough thinner. Using different cookie cutters or one shape cut the cookie shapes. Transfer each onto a baking sheet lined with a Silpat baking mat or parchment paper.
These cookies don’t spread, so leaving ½ inch between each cookie is fine. Bake in preheated oven for 9-10 minutes. I baked my gingerbread star cookies for 9 minutes.
If you want to decorate with a glaze, let the cookies cool down completely. Enjoy and Merry Christmas!