How to Make the Only Gingerbread Cookie Recipe Ever Need

* 1 cup (2 sticks) unsalted butter, at room temperature

* 1 cup packed light brown sugar

* 1 large egg

* 1/4 cup molasses

* 3 1/2 cups all-purpose flour

* 1 teaspoon baking soda

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground cloves

* 1/4 teaspoon salt

* Royal icing, for decorating (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter and brown sugar in a large bowl until light and fluffy.

3. Beat in the egg and molasses one at a time, then stir in the dry ingredients until just combined.

4. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.

5. Cut out shapes using your favorite cookie cutters and place them on a parchment paper-lined baking sheet.

6. Bake for 8-10 minutes, or until the edges are lightly browned.

7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

8. Decorate with royal icing, if desired.

Tips

* For a softer cookie, add 1/4 cup more molasses.

* For a chewier cookie, chill the dough for at least 30 minutes before rolling it out.

* To make ahead, bake the cookies according to the recipe and let them cool completely. Store them in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

* These cookies are also great frosted. You can use a simple glaze made with powdered sugar, milk, and vanilla extract, or get creative with different flavors like chocolate, caramel, or cinnamon.