Soft Gingerbread Cookies

1 cup butter {2 sticks}, softened
1 cup sugar
1 cup molasses
1 egg
4 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon nutmeg .
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy; about 1 minute.
Add the egg and molasses and combine.
In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.
Slowly and gradually blend into the butter mixture until smooth.
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Using a cookie scoop or a spoon, scoop dough out into 1 1/2 inch rounds onto a cookie sheet lined with parchment paper.
Space cookies about 2 inches apart.
Bake for 10-11 minutes.
Let cookies cool for 10 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Makes approximately 4 dozen cookies.