Gingerbread Cookies

These classic gingerbread cookies are perfectly spiced and have a soft and chewy texture.

Ingredients - Serves 24

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and roll each ball in granulated sugar.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the cookies are slightly firm to the touch.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.