Soft Gingerbread Cookies


2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter softened
1 cup brown sugar
1 large egg
1 tablespoon orange liqueur optional
1/4 cup molasses
1 teaspoon vanilla extract
Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and set aside.
Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Combine the butter and brown sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy. Add the egg, orange liqueur if using, molasses, and vanilla.
Fold in your dry ingredients and stir on low speed until just combined.
Use a small cookie scoop to form balls of dough and place 2 inches apart on your prepared pans. Flatten slightly with a spoon or the bottom of a measuring cup.
Bake 8-10 minutes or just until the edges begin to curl slightly and are lightly browned.