👨‍🍳 Instructions

1. 1

   In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.

   💡 Tip: Ensure the butter is at room temperature for easy creaming.
2. 2

   Add the eggs one at a time, mixing well after each addition.

   💡 Tip: Mix thoroughly to ensure the eggs are fully incorporated.
3. 3

   In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, and ground cloves.

   💡 Tip: Sifting the dry ingredients can help prevent lumps.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough. Be careful not to overmix.

   💡 Tip: Overmixing can lead to tough cookies.
5. 5

   Form the dough into a ball, then flatten it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

   ⏱️ 1 hour

   💡 Tip: Chilling the dough makes it easier to roll and cut.
6. 6

   Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.

   💡 Tip: Using parchment paper prevents sticking and makes cleanup easier.
7. 7

   On a lightly floured surface, roll out the dough to about 3-5 mm thickness. Use cookie cutters to create shapes.

   💡 Tip: Roll the dough evenly to ensure consistent baking.
8. 8

   Place the cut-out cookies onto the prepared baking sheets, leaving some space between them.

   💡 Tip: Leave space for slight spreading during baking.
9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies will crisp up as they cool.

   ⏱️ 15 minutes

   💡 Tip: Watch closely to prevent burning, as thin cookies can bake quickly.
10. 10

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    💡 Tip: Allowing them to cool on the sheet for a bit helps them firm up before moving.