Cream the butter and brown sugar together in a mixing bowl using a hand mixer for 2-3 minutes until light and fluffy.

Beat in the room-temperature egg, followed by the unsulfured molasses, mixing on low speed until smooth.

In a separate bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

Gradually add the dry mixture to the wet ingredients until just combined. Avoid overmixing.

Divide the dough, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Roll out the dough and cut shapes using cookie cutters.

Bake for 8-10 minutes until the edges are set and cool on a wire rack.