Molasses Cookies

Instructions

1. Prepare the dough
   In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the molasses and egg until well combined, scraping down the sides of the bowl as needed.
2. Mix dry ingredients
   In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.
3. Combine wet and dry mixtures
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
4. Chill the dough
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight. This helps the flavors develop and makes the dough easier to handle.
5. Prepare for baking
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the granulated sugar in a small bowl for rolling.
6. Shape the cookies
   Scoop the chilled dough by rounded tablespoons and roll into 1-inch balls. Roll each ball in the granulated sugar until completely coated, then place on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the cookies
   Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still appear soft. The tops will be crackly. Do not overbake if you want chewy cookies.
8. Cool and store
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.