Soft and Chewy Ginger Cookies

In a large bowl, or the bowl of a stand mixer, cream together the butter, brown sugar, molasses and egg until light and fluffy. In another bowl, whisk together the flour, baking soda, baking powder, cream of tartar, salt, ginger, cinnamon and cloves until well combined.

Add the dry ingredients to the butter mixture and mix well. Chill the dough for 1 hour.

Preheat oven to 375ºF. Roll the cookie dough into 1 1/2 tablespoon-sized balls (make them tall balls, more of a tall oval rather then a perfectly round ball). Roll them in granulated sugar, and place 2 inches apart on a cookie tray. Bake for 8–10 minutes, or until the edges are set. Once the second tray of cookies is ready to go, place the tray back in the fridge to stay chilled while waiting for the oven.

Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for 1 week, or freeze for up to 3 months.