1 3/4 cup flour
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cloves
1/8 tsp. ground nutmeg
1/2 cup butter
1/3 cup dark brown sugar
1/4 cup sugar
1 large egg

Combine flour, cinnamon, ginger, baking soda, salt, cloves, and nutmeg in a medium bowl. Beat butter and sugars with a mixer until creamy, add the egg and beat well. With the mixer on low speed, beat in flour mixture, one half at a time, until blended. Divide dough in half and wrap each part in plastic wrap. Refrigerate until firm enough to roll, about 2 hours.

Preheat oven to 350 degrees F. Lightly grease your baking sheets. Roll 1 piece of dough at a time, between two pieces of waxed paper using a rolling pin, to 1/4-inch thickness. Bake 8 to 10 minutes, or until lightly browned at edges. Remove to wire racks to cool completely. Decorate as desired.

Consider making cookies cut as snowflakes or footballs and decorate with white icing. See “Cookie Icing for Piping” recipe.