Step 1: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
Step 2: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Beat in the egg until well combined, then slowly mix in the molasses until fully incorporated. The mixture might look a little curdled at this stage, but don’t worry, it will come together.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 5: Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial for this gingerbread cookie recipe.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.
Step 8: Bake for 10-12 minutes, or until the edges are firm and slightly darker. The centers should still be slightly soft. Baking time will vary depending on the size and thickness of your cookies. Do not overbake to keep them soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is a critical step for a perfect gingerbread cookie recipe.
Step 10: Once completely cool, decorate your gingerbread cookies with royal icing if desired. Store in an airtight container at room temperature for up to a week. For longer storage, consider using Basics Glass Food Storage containers to keep them fresh.