Soft & Chewy Gingerbread Cookies

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon baking powder
1 cup butter, softened
1 ⅓ cups packed dark brown sugar
⅓ cup molasses
1 large egg
⅔ cup turbinado sugar

Directions

1. In a medium bowl, stir together flour, cinnamon, baking soda, cloves, ginger, nutmeg, salt, allspice and baking powder. Set aside.
2. With a stand mixer on medium, beat butter until creamy. Add brown sugar, molasses and egg, beating for 1 minute or until fluffy.
3. Reduce speed to low. Gradually add flour mixture until thoroughly blended. Cover and refrigerate several hours or overnight.
4. Line 2 cookie sheets with parchment paper.
5. Heat oven to 350°F.
6. Roll rounded tablespoons of dough into balls and roll in turbinado sugar. Arrange balls on parchment paper 2 inches apart.
7. Bake 9 to 11 minutes or until cookies are lightly brown on edges. Cool on wire rack 2 minutes. Remove from parchment paper to wire rack and cool completely. Store in an airtight container.

Serves: 48