Gingerbread Cookies

Flight plan

Method

1. 1In a large bowl with a hand or stand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium-high until combined and creamy.
2. 2Beat in the egg and vanilla on high speed for 2 full minutes, scraping down the bowl as needed. The butter may separate. That's ok.
3. 3In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice and cloves. On low speed, slowly mix them into the wet ingredients until combined. The dough will be quite thick and slightly sticky.
4. 4Divide the dough in half, wrap each piece tightly in plastic and pat it into a disc. Chill for at least 3 hours and up to 3 days. Chilling is mandatory (overnight is best).
5. 5Preheat the oven to 350°F (177°C).
6. 6Generously flour the work surface, your hands and the rolling pin, and roll one disc out to 1/4 inch thick. It may crack at first; rotate as you go and press the edges back together. Re-rolling the scraps is easier.
7. 7Cut into shapes and place them 1 inch apart on the baking sheets. Repeat with the scraps and the second disc.
8. 8Bake for about 9 to 10 minutes for 4-inch cookies (8 minutes for smaller, 11 for larger), rotating the pan once.
9. 9Cool for 5 minutes on the sheet, then move to a rack to cool completely before decorating.