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Export 7 ingredients for grocery delivery
Step 1
Sift flour, ginger, cinnamon, soda, cloves, and salt into a medium bowl.
Step 2
In a separate bowl, using an electric mixer, beat together butter, sugar, and molasses until light and fluffy, 2-3 minutes on medium/high speed. Add egg and beat until well incorporated, 1 minute.
Step 3
Add flour mixture and beat on medium/low speed to combine. The dough will be soft and moist.
Step 4
Transfer the dough to a well-floured surface. If the dough is too sticky to handle, dust the top of it with flour so you can pat it into a disk. Divide into 3 pieces, flatten each one into a disk, and wrap the dough pieces individually in plastic wrap. Refrigerate until firm, about 1 hour or up to 24 hours.
Step 5
Preheat the oven to 375 ̊F with a rack in the center. Line a rimmed baking sheet with parchment paper or silicone liner.
Step 6
On a well-floured surface, roll out one disk of dough to 1/4-inch thickness. Turn the dough while rolling out to ensure it isn’t sticking to your surface. Using a 4 to 5-inch cookie cutter, cut out as many gingerbread people as you can get. Gather scraps and chill to re-roll.
Step 7
Set the cookies on a baking sheet at least 1 inch apart and bake until they are barely turning brown at the edges, about 9-10 minutes then transfer to cooling racks. Avoid over-baking if you prefer softer cookies. Repeat with rolling, cutting, and baking the remaining cookie dough. Store cookies in an airtight container at room temperature for up to a week.
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