1 ½cupsunbleached all-purpose flouror slightly more if dough is very sticky
2teaspoonspowdered ginger
1teaspoonscinnamon
1/4teaspoonground cloves
¼teaspoonsalt
Instructions
Beat butter, brown sugar, molasses, vanilla and egg together in a large bowl until well blended (by hand or with mixer). Whisk the flour, salt, ginger, cinnamon, and cloves together in a small bowl. Combine wet and dry ingredients and mix until smooth. If the dough is very sticky add more flour a little at a time until it is just slightly sticky.
On wax paper or a pastry sheet, roll dough to a quarter-inch thickness. If the dough sticks, sprinkle with a little extra flour and continue rolling (mine didn’t stick). Spray your embossed roller generously with non-stick spray, then do a final roll of the dough with this, pressing firmly to get a good imprint.
Position cookie cutter to a good design point on the pattern, then cut a cookie. Continue until done. Using a spatula or pancake turner, transfer cookies to a sprayed baking sheet. Re-roll extra dough and continue cutting.
Bake at 350F degrees for 7-10 minutes; a longer baking time will yield a crisper cookie, but don’t overbake.
Remove from oven; let cookies rest briefly until firm, then transfer to a wire rack.
Notes
Makes about 24 smaller cookies. Serving size is 2 cookies.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.