• Step 1

  Prepare dough: Add butter, brown sugar, and salt to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.

• Step 2

  Add egg; mix to combine. Add molasses; mix to combine. Turn off mixer.

• Step 3

  Sift together baking soda, cinnamon, ginger, ground cloves, and flour into separate bowl. Add dry ingredients to molasses mixture. Mix on LOW just until combined.

• Step 4

  Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.

• Step 5

  Preheat oven to 350 degrees. Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.

• Step 6

  Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.

• Step 7

  Bake one sheet at a time on center rack of oven 12-14 min, or until cookies are firm but not dry. Cool for 2 min and remove from baking sheet.

• To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product. • Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished. • Turn the sheet pan around halfway through the baking process to ensure even baking of the final product. • Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies. • For a crispier cookie, bake additional 2-4 minutes.

Note: When servings & ingredients are modified, nutrition & directions may vary.