These gingerbread cookies are nice and soft, with the perfect blend of spices. For pure perfection, be sure to make your dough a day ahead and refrigerate it. Have a variety of cookie cutters, and plenty of candy decorations on-hand, for all-ages fun finishing off your festive dessert.
1.In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves. Set aside.
2.In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy.
3.Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.
4.Preheat oven to 375° F.
5.On lightly floured surface, roll dough to about 1/8" thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1" apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
6.Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.