In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt, gradually add to creamed mixture and mix well.
Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets.
Bake at 350 degrees for 8 to 10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
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