INSTRUCTIONS

    Combine the flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.

    Combine the sugar, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.

    Scrape down the sides of the mixing bowl, add the egg, and mix until incorporated. Add the dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn the dough onto a dry, clean surface, divide it in half and form it into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.

    Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Place half of the dough on a lightly floured work surface and roll it out to 1/4-inch thickness.

    Cut the dough into 3-inch round cookies and transfer to the prepared baking sheet. Gather the remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.

    Bake the cookies until the edges are brown but the centers are still soft, about 8 to 10 minutes. Remove from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a wire rack to cool completely. Repeat with the remaining dough.