When I think of gingerbread cookies, the first thing that comes to mind is a hard, overly-spiced snap. Fortunately, these fabulous gingerbread cookies are nothing like that. These are soft and buttery. Flavorful, but not spicy. Sweet, but not in an overwhelming way. Of course, you can always add a touch more sweetness (and fun!) by decorating the cookies with icing and candies. Below is a step-by-step guide to walk you through the process of making my new favorite gingerbread cookies.

Step 1: Put 3 sticks unsalted butter, 1/4 cup molasses, 1 cup firmly packed light brown sugar in a bowl. Beat until creamy -- about five minutes. Add 1 large egg and a teaspoon of vanilla. Beat to combine.

Step 2: In a separate bowl, mix 3 cups + 2 Tablespoons flour, 2 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon baking soda, 1 teaspoon cloves, 1/2 teaspoon salt..

Step 3: Add dry mixture to butter mixture. Beat to combine.

Step 4: Divide dough in half. Wrap each half in saran wrap, and place in refrigerator. Chill until firm.

Step 5: Remove dough from refrigerator, and unwrap one portion.

Step 6: Place unwrapped dough between two pieces of wax paper.

Step 7: Roll out the dough while it is under the wax paper.

Step 8: Peel off the top layer of wax paper.

Step 9: Using a cookie cutter, cut out desired shapes.

Step 10: Place cut outs on greased cookie sheet. Bake at 350 degrees for 8-10 minutes, or until edges are golden brown.

Step 11: Cool on cookie drying rack. Decorate if desired. Cookies may be stored in an airtight container for 3-4 days.