In a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter, sugar and molasses on medium speed for 3–5 minutes. The color of the butter mixture will lighten and should be fluffy.

In a large bowl, whisk the dry ingredients (flour, spices, baking soda, salt) while your butter is creaming.

Use a spatula to scrape down the sides of the bowl, making sure to get the bottom. Add the egg and mix on medium speed until fully incorporated.

Add the flour mixture and mix only until incorporated, scraping down the sides of the bowl.

Scoop cookie dough balls (about 1-inch balls) and roll in sugar if desired. Place onto prepared baking sheets lined with parchment paper.

Cover with plastic wrap and chill for at least one hour, ideally 24 hours.

Preheat oven to 350°F. Bake 8–10 minutes, removing when edges look golden brown. The cookies should be starting to crack slightly in the middle.

Let rest on the sheet pan for five minutes, then transfer to a wire rack.

Store in an airtight container at room temperature or freeze in a freezer bag for later use.

Enjoy with hot coffee, tea, or a peppermint white chocolate latte! Happy Christmas Baking!