Soft Gingerbread Cookies

In a medium bowl, combine flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt. Set aside.

Using mixer, cream butter and brown sugar until light and fluffy. Stir in egg, coffee and molasses. Slowly blend flour mixture into butter mixture until incorporated, scraping down bowl and beaters.

Shape dough into 1-inch balls and roll through white sugar. Place on parchment-covered baking sheets 1 inch apart.

Bake for 12–14 minutes. After 5 minutes, move to cooling racks.