Combine dry ingredients. Whisk together flour, spices, baking soda, and salt.
Cream butter and sugar. In a large mixing bowl, cream together butter and brown sugar until fluffy and the color becomes light. Scrape down the sides as needed.
Add molasses and egg. Add the molasses to the creamed butter and sugar. Mix thoroughly. Add the egg and mix well.
Combine dry ingredients with the wet. Add the dry ingredients to the wet and mix on low speed until just combined, or when no visible flour is left.***Cookie dough will remain a little stickier than usual because this dough is really soft.
Roll out the dough. In between two sheets of parchment paper, roll the cookie dough evenly to ¼ inch thick. Chill the dough in the fridge for at least 3 hours before cutting.
Preheat oven to 350°F and line baking pans with parchment
Flour and cut cookies. Peel parchment off both sides of the cookie dough and flour both sides to prevent sticking. With a rolling pin, gently roll over the floured dough a couple of times to remove air pockets and to smooth out the surface. Cut the cookie dough with desired cookie cutters.
Transfer and bake. Transfer cut dough to lined baking pans. Bake for 7-9 minutes. Cool completely before removing from baking pan.*** These baking times are for cookies cut with a 3 inch cutter.Soft cookies: 7-8 minutes or until edges are solid to the touch while the center is still slightly soft.Crispy cookies: 9-10 minutes or until both the edges and the center are solid.For cookies of larger or smaller sizes, vary the bake time by a couple of minutes.
Enjoy! These cookies are awesome with a glass of milk or made into holiday gifts!
This recipe can be multiplied, however, decrease the amount of flour to 2 cups and the egg to ½ before multiplying. ***Add eggs in one at a time and mix thoroughly before adding the next.
Cookies are good for 1 week at room temperature, stored in an airtight container.