Web preheat oven to 375°.

Recipe for chewy gingerbread cookies. Web in a medium bowl, whisk together the dry ingredients—flour, cream of tartar, baking soda, salt, ginger, cinnamon and cloves. Chill the cookie dough for 30 minutes. Roll in remaining 1/4 cup sugar.

Web add in the oat mixture, and stir until just incorporated. Web scoop out 1/2 of the prepared cookie dough, plop it onto a long sheet of plastic wrap, wrap it up, and flatten it out into a disc. Scoop out the cookies and roll in brown sugar.

Add egg and vanilla and beat until combined. Web preheat oven to 350. In a large bowl, cream shortening and 1 cup sugar until light and fluffy.

Preheat the oven to 325°f, and line a baking sheet with a silicone baking mat or parchment paper. Roll out to an even thickness of about 1/4 inch thick. Roll the portioned cookie dough into balls and coat in the ginger sugar.

Add the flour mixture into the wet mixture, till combined. Web 5 mins total time: 23 min say hello to the perfect holiday cookie.

On a lightly floured surface, place the disk of dough, and dust the top of the dough with flour, too. Place on cookie sheet about 2” apart so they don’t bake together. Line cookie sheets with cooking parchment paper or silicone baking mat.