1 cup butter
1 1/2 cup sugar
2 tablespoons molasses
3 cups sifted flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Cinnamon candy for buttons or gumdrops
Cream butter and sugar together in large mixing bowl or stand mixer. Add egg, beat until light & fluffy. Add molasses, mix well.
Sift dry ingredients & mix into creamed mixture a small amount at a time. Knead into a ball, cover with saran wrap & chill.
Preheat oven to 375°.
Roll out to 1/4″ on a lightly floured board. Cut with gingerbread boy/girl shapes.
Bake for 8-10 minutes. Watch carefully, smaller cookies may take 8 minutes while a very large cookie may take 10-11 minutes. It is good to remove them from the oven when they’re slightly brown and puffed up. When they cool, they settle into a flat cookie. You will have a crunch exterior and a soft interior.