Directions

1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger. Set aside.
2. Using a separate mixing bowl, cream together the softened butter and sugar on medium-high speed until the mixture is light and fluffy and a pale-yellow color, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
3. Choose the “Drop Method” or the “Icebox Method” below.
4. Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
5. Once ready to bake, either drop the cookies on the baking sheet or cut cookies and place on baking sheet.
6. Bake for about 8-10 minutes.  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
7. Store in a sealed container for up to 4 days.  Or freeze for up to 3 months.