Pepparkakor

Ingredients

• Salt - 1/4 teaspoon
• Baking soda - 1/2 teaspoon
• Ground cloves - 1/2 teaspoon
• Ground ginger - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• All - purpose flour - 2 cups
• Egg - 1
• Molasses - 1/4 cup
• Brown sugar - 1/2 cup
• Butter - 1/2 cup, softened

Instructions

1. In a large bowl, cream together the butter and brown sugar until light and fluffy.
2. Add the molasses and egg, and mix well.
3. In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
8. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown.
10. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
11. Store in an airtight container.