These spiced ginger cookies are a delightful treat, perfect for the holiday season or any time you crave a warm, spiced dessert.
In a medium saucepan, combine the sugar, molasses, ginger, cinnamon, and cloves. Heat over medium heat until the mixture begins to bubble, stirring occasionally.
Stir constantly to prevent the sugar from burning and ensure the spices are evenly distributed.
Place the butter in a large mixing bowl. Pour the hot syrup mixture over the butter and stir until the butter is completely melted.
Cut the butter into smaller pieces to help it melt faster.
Add the baking soda to the mixture and stir well. Let the mixture cool to room temperature.
Cooling the mixture prevents the egg from cooking when added.
Mix in the egg until fully combined. Gradually add the flour, stirring until a smooth dough forms.
Add the flour in small increments to avoid lumps and ensure a smooth dough.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Chilling the dough makes it easier to roll out and cut into shapes.
Preheat the oven to 325°F (165°C). Roll out the dough on a floured surface to about 1/8 inch thickness.
Use a lightly floured rolling pin to prevent sticking.
Cut the dough into desired shapes using cookie cutters and place them on a parchment-lined baking sheet.
Leave some space between the cookies to allow for slight spreading during baking.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking, as they will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents them from breaking.
Serve the cookies as a delightful snack or dessert. Enjoy!
Pair with a warm beverage for a cozy treat.
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