Gingerbread Cookies

Steps

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1. 1
   Sift together flour, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl. Whisk until well combined and set aside.
   ≈1:14
2. 2
   Using a stand mixer or electric hand mixer, beat butter and brown sugar on medium speed until light and creamy, about 2 minutes. Add molasses and salt, continuing to beat until combined, about 1 minute. Scrape the sides and bottom of the bowl as needed. Beat in egg and vanilla extract until well incorporated, about 1 minute.
   ≈2:18
3. 3
   With mixer on low speed, gradually add the dry ingredients and beat until just combined. Divide dough into two equal portions. Place each portion between two pieces of plastic wrap and pat down to form a disc. Refrigerate overnight.
   ≈5:12
4. 4
   Line baking sheets with parchment paper and set aside. (This recipe requires two half-sheet pans.)
   ≈7:10
5. 5
   Remove one disc of chilled dough from the refrigerator and place on a lightly floured work surface. Sprinkle a little flour on top of the dough and roll out with a rolling pin until 1/4-inch thick or to a circle approximately 23 cm in diameter.
   ≈7:46
6. 6
   Using cookie cutters, cut the dough into desired shapes and carefully place each shape on the prepared baking sheets, spacing them about 1 inch apart. Repeat with the second disc of dough. Cover and refrigerate while preparing the dough scraps.
   ≈9:31
7. 7
   Combine all dough scraps together. Roll between two pieces of plastic wrap and place in the freezer for 15 minutes. Remove and cut into shapes with cookie cutters. Cover and refrigerate together with the rest of the dough.
   ≈10:41
8. 8
   Preheat oven to 350°F (180°C) for 10 minutes. Bake one sheet at a time on the center rack for about 10 minutes. (Bake longer if you prefer crispier cookies.)
   ≈11:50
9. 9
   Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
   ≈12:40