What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
Mix in the molasses, egg, and vanilla extract until well combined.
Gradually add the dry mixture to the wet mixture, mixing until fully combined.
Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set. Allow them to cool.
For the buttercream frosting, beat together powdered sugar, milk, and vanilla extract until smooth.
Once cooled, spread frosting on the flat side of one cookie and sandwich it with another cookie.

Keep cookies in an airtight container for up to 3 days. You can prepare the dough ahead of time and refrigerate it.