3 Cups All-purpose Flour

1 Teaspoon Baking Soda

2 Teaspoons Ground Ginger

1 Teaspoon Ground Cinnamon

1 Large Egg

1 Teaspoon Vanilla Extract

Step: 1

In A Medium Bowl, Whisk Together The Flour, Baking Soda, Ground Ginger, Cinnamon, Allspice, Cloves, And Salt. Set Aside.

Step: 2

In A Large Mixing Bowl, Cream Together The Softened Butter And Brown Sugar Until Light And Fluffy. You Can Use An Electric Mixer Or Do This By Hand With A Wooden Spoon.

Step: 3

Add The Molasses, Egg, And Vanilla Extract To The Butter-sugar Mixture. Mix Until Well Combined.

Step: 4

Gradually Add The Dry Ingredient Mixture To The Wet Ingredients, Mixing Until A Soft Dough Forms. If The Dough Is Too Sticky, You Can Add A Little More Flour, A Tablespoon At A Time, Until It Becomes Manageable.

Step: 5

Divide The Dough In Half And Shape Each Portion Into A Disc. Wrap Them In Plastic Wrap And Refrigerate For At Least 1 Hour, Or Until Firm.

Step: 6

On A Lightly Floured Surface, Roll Out One Disc Of Dough To About 1/4 Inch Thickness. Use Gingerbread Cookie Cutters To Cut Out Desired Shapes. Place The Cookies Onto The Prepared Baking Sheets, Leaving A Little Space Between Each Cookie.

Step: 7

Bake For 8-10 Minutes, Or Until The Edges Of The Cookies Are Firm. The Cookies May Still Feel Slightly Soft In The Center, But They Will Firm Up As They Cool.

Step: 8

Remove The Cookies From The Oven And Let Them Cool On The Baking Sheets For A Few Minutes. Then Transfer Them To A Wire Rack To Cool Completely.

Step: 9

Repeat The Rolling, Cutting, And Baking Process With The Remaining Dough. Serve.