How to make
Beat the butter and brown sugar until the mixture is light in color and smooth. In a separate bowl, beat the egg with the molasses.
Mix the cinnamon, ginger, nutmeg and cloves with the flour. Add baking soda and a pinch of salt.
Mix the dry ingredients well. Gradually pour and mix with the butter and sugar. Stir and add the egg with the molasses.
Mix everything until a smooth homogeneous mixture is obtained. Leave the mixture for 20 minutes in the refrigerator so you can work a little easier.
Shape the biscuits. Arrange on a sheet of baking paper, leaving a small space between the separated gingerbread cookies.
Bake the Christmas cookies at 180 ° C for 20 minutes.
