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1
Preheat the oven to 325 degrees F.
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2
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
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3
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy.
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4
Beat in the molasses and egg yolk.
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5
Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes.
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6
Give dough a few turns with a spatula to bring together.
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7
Lay out wax paper on a clean work surface and put about 1/3 of the batter on top.
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8
Lightly press down and top with another sheet of wax paper.
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9
Using your hands or a rolling pin, gently pat into a rectangle.
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10
Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick.
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11
This is the key to these cookies: they really can't be too thin.
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12
Gently peel back the layer of waxed paper and then replace it loosely.
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13
Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes.
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14
Repeat with the remaining dough.
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15
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set.
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16
Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.
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17
Busy baker's tips: Store baked cookies in an airtight container for up to 10 days.
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18
The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks.
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19
Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.
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20
Cook's note: Don't be intimidated by how many cookies this recipe makes.
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21
This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.
