3½ cups all-purpose flour (437g)
¼ tsp salt (1g)
1½ tbsp. ground ginger (3g)
1 tsp ground cloves (2g)
1 stick butter, softened (115g)
¾ cup brown sugar, firmly packed (150g)
¾ cup molasses (180ml)
Preheat oven to 350°F (176°C). Combine flour, salt, ginger and cloves in a large bowl, stir to combine well and set aside.
In the bowl of an electric mixer, combine butter, brown sugar, egg and molasses and mix using a slow speed until fluffy. Add the dry ingredients to the butter mixture and continue to mix until well combined.
Gather the dough into a ball. Cut a piece of parchment paper, place it on a flat surface and dust the parchment liberally with flour. Also, flour your rolling pin well to prevent sticking. Roll out the dough onto the parchment paper until the dough is ¼” thick (.6cm). Cut the gingerbread into the desired shape, and bake until golden, about 12 minutes.
Note: Other gingerbread recipes require you to chill the dough in advance. In my experience, room temperature dough gives smoother results and more delicate cookies.
Also, it is easier to roll the dough out onto parchment paper or greased sheets of aluminum foil. Place baked gingerbread on cooling racks immediately after removing them from the oven and allow to cool COMPLETELY before using for gingerbread house making.