5. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, salt, ground cloves and ground nutmeg.
6. In the bowl of a stand1. Slowly mix the dry ingredients into the molasses mixture, mixing until it is all just combined.mixer, cream the butter and sugar until it is light and fluffy, about 4 minutes.
9. Using a flat bottomed glass, press each cookie to make it a more pancake shape. They don’t spread much when baking, but they do puff up, so you want to give them some shape now.