Gingerbread Cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup Durelife Monk Fruit Classic Sweetener
1/2 cup Durelife Monk Fruit Golden Sweetener
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda  
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves  
1/4 teaspoon salt  
Instructions:

Preheat oven: to 375°F (190°C). Line baking sheets with parchment paper.
Cream wet ingredients: In a large bowl, cream together the butter, monk fruit classic, and monk fruit golden until light and fluffy. Beat in the egg and vanilla extract until well combined.  
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll and cut: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut out your desired shapes using cookie cutters.
Bake: Place the cookies on the prepared baking sheets. Bake for 8-10 minutes, or until golden brown.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.