Everyone's been gushing about my gingerbread cookie recipe, but I swear, it's the easiest, most average recipe! And of course, it's from my favorite magazine, Real Simple.

Makes 3 dozen medium-size cookies
8 tbsp (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1/2 cup molasses
1 large egg
2 3/4 cups all-purpose flour, plus more for the work surface
1/2 tsp baking soda
1 1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp kosher salt

Heat oven to 350. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt, then add slowly to the butter mixture, mixing until just incorporated .Shape into a flat disk. Refrigerate, wrapped, for 30 minutes. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on lined baking sheets. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.