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Whisk flour, cinnamon, ginger, allspice, cloves, and salt in a bowl. Set aside.
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In a large bowl, cream butter for about 1 minute. Add sugar and cream for another 2 minutes.
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Add molasses and mix until combined.
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Add egg and vanilla and mix until incorporated.
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Now, add all dry ingredients.
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Mix with a spatula until incorporated.
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Form dough into a ball, cover with plastic wrap and refrigerate for at least 3 hours.
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Remove from the fridge. Cut into 4 pieces.
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Roll one piece out at a time on a floured surface until about 1/8” thick. Cut into the shape of your choice. If you want to make linzer cookies, simply cut a hole in the middle of half of the cookies, as you are cutting out your shapes.
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Place cut out cookies in a baking tray.
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Pre-heat oven to 350 and place tray in the freezer while the oven pre-heats.
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This will ensure that the cookies are cold, and the butter will be in a solid state and won’t start to melt as soon as it enters the oven.
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And it will give the gluten formation a chance to establish its structure before the fat melts.
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Bake for about 8-10 minutes, flipping in between if necessary.