Nothing evokes the holidays the smell or taste of gingerbread. These cookies are inspired by tradition but a little rebellious, adding a bit of a richer taste from the quail eggs and an incredible softness that melts in your mouth from the butter.
Preheat oven to 350°F.
In a bowl mix flour, baking soda, baking powder, ginger, cinnamon, clove, nutmeg and salt.
In a stand-up mixer, cream butter and sugar together on medium speed until light and fluffy.
Add molasses and mix on medium speed until well full combined.
Add the quail eggs and vanilla extract and mix until combined.
Add the dry mix, starting to mix on a low speed, and mix just until combined. Avoid overmixing the dough. The dough will be thick.
Once ready, split the dough in two, form into two disc shapes and wrap in plastic wrap.
Dough can either be placed in the freezer for 7–8 minutes, or preferably placed the dough in the fridge for 4–5 hours or overnight to chill (dough can be stored in fridge for up to 3 days).
Line two baking sheets with parchment or silicone mats and set aside.
Remove one of the discs from the fridge. Generously dust counter with flour and place unwrapped dough on floured surface.
With a rolling pin, roll out dough, rotating it as you go to get an even thickness, about 1/4 inch thick.
Cut into shapes and place on prepared baking sheets. The remaining dough can be re-rolled until all dough is shaped.
Repeat with remaining cookie dough.
Bake cookies for about 10-12 minutes. Time will vary depending on the size of cookie. For softer gingerbread cookies, the baking time will be around 10 minutes. The longer the baking time, the crunchier the cookies will be.
Once out of the oven, let cookies cool for 5 minutes and then transfer to a cooling rack to cool completely.
Decorate cookies as desired.
Cookies can be stored at room temperature for up to 1 week.