If you still want to do cut-out cookies, simply decrease the amount of baking soda to 1/2 tsp, butter to 3/4 stick, sugar to 1–1/4 cups, and add an extra 1 Tbsp molasses. Prepare the dough and then chill for 2 hours. Roll to 1/4'' thick, then cut and bake at 350°F for 12–15 minutes.
2–1/2 cups all-purpose flour
1 tsp baking soda
1–3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 Tbsp (1 stick) unsalted butter, softened
1 cup sugar, plus more for rolling the dough in
1/4 cup molasses
1 tsp fresh lemon juice
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Sift the flour, baking soda, ginger, cinnamon, and cloves into a bowl.
Combine the butter and sugar in the bowl of a standing mixer and beat until creamy and light. Add the egg, molasses, and lemon juice. Mix to combine. Add the flour mixture and mix on low speed until a soft dough forms. Be careful not to over mix.
Shape the dough into 1'' balls. Roll the balls in sugar and place them 2'' apart on the prepared baking sheets. Bake for 18–20 minutes, until the cookies are just firm to the touch. Transfer the cookies to wire racks to cool.
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