👨‍🍳 Instructions

1. 1

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

   ⏱️ 5 minutes
2. 2

   Beat in the egg until well combined.

   ⏱️ 1 minute
3. 3

   In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.

   ⏱️ 2 minutes
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.

   ⏱️ 3 minutes

   💡 Tip: Do not overmix.
5. 5

   If the dough is too dry and crumbly, add 1-2 tablespoons of milk until it comes together.

   💡 Tip: Add milk sparingly.
6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle.

   ⏱️ 30 minutes

   💡 Tip: Chilling makes the dough easier to roll.
7. 7

   Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

   💡 Tip: Parchment paper prevents sticking.
8. 8

   Roll the dough into small balls (about 1 inch in diameter). Place them on the prepared baking sheets, leaving about 2 inches between cookies.

   💡 Tip: You can flatten them slightly with the palm of your hand or the bottom of a glass.
9. 9

   Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.

   ⏱️ 12-15 minutes

   💡 Tip: Baking time may vary depending on cookie size and oven.
10. 10

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

    ⏱️ 5-10 minutes