Grandma's Soft Ginger Cookies

Recipe View In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt until well combined. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy. (3-5 minutes) Beat in the molasses, egg, and minced candied ginger until well incorporated. (2 minutes) Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This step is crucial for preventing the cookies from spreading too thin during baking. (1 hour)

Recipe View Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly. (5 minutes)

Recipe View Remove the chilled dough from the refrigerator. Roll the dough into 1/2-inch to 3/4-inch balls. (10 minutes)

Recipe View Pour granulated sugar into a small bowl. Roll each dough ball in the sugar to coat completely, then place the sugared balls onto the prepared baking sheet, leaving some space between each cookie. (5 minutes)

Recipe View Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set. (8-10 minutes)

Recipe View Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)