Ginger Snap Cookies

250 g all-purpose flour

250 g brown sugar

125 g butter

1 egg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Preheat your oven to 180-200°C.

In a mixing bowl, combine all the ingredients and mix well until a smooth dough forms.

Roll the dough into small balls and place them on a baking tray lined with parchment paper.

Bake in the preheated oven for 8 minutes. Be careful not to overbake, as they can become hard.

The cookies will be very soft when they come out of the oven. Allow them to cool on the baking tray for 2-3 minutes before transferring them to a wire rack to cool completely.