Soft Gingerbread Cookies

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter on medium-high speed until light and creamy. Add the white sugar, brown sugar and molasses to the butter. Mix until light and fluffy, scraping down the sides of the bowl as needed. Add the egg and vanilla extract into the mixture. Mix until combined.

Change the mixer to low speed and mix in the cinnamon, ginger, cloves, nutmeg and salt. Slowly add the flour, baking soda and cornstarch into the mixture. Mix until barely combined. Remove bowl from stand mixer and use a rubber scraper to ensure all ingredients are incorporated. Place bowl in refrigerator for 30-60 minutes or until dough has chilled completely. Do not bake with unchilled dough.

Once dough has chilled, preheat oven to 375-degrees and line three cookie sheets with parchment paper. In a small bowl add the sugar topping. Scoop medium sized cookie dough balls and roll balls in sugar before placing on cookie sheet. Bake cookies, one cookie sheet at a time, in 375-degree oven for 8-10 minutes. Remove baked cookies from the oven and let cookies set on the cookie sheet for several minutes. Once cookies have cooled and set, transfer cookies to a wire rack to finish cooling.