Hayley's Soft Gingerbread Cookies

500 g flour

1 t baking powder

1/2 t baking soda

1 t salt

2 t cinnamon

2 t dried ginger

1/4 t ground cloves

1 C butter, room temp

1 C molasses

225 g brown sugar
1 egg

In a large bowl, combine flour, powder, soda, and salt.

Whisk in cinnamon, ginger, and cloves.

In a stand mixer, cream butter, molasses, and brown sugar.

Beat until light and fluffy, then add in egg.

Incorporate dry ingredients just until combined.

Divide dough into two discs.

Wrap tightly in plastic wrap and chill at least 2 hours.

Roll dough onto a well floured surface to a quarter inch.

Bake at 350 for 8-14 mins.

Yields dough for 20 cookies.

Hayley Callaway

Note 1:

Shape with large doser and freeze.

Coat in a bowl of demerara sugar.

Bake at 375 for 11 mins.