Ingredients

• 0.75 pound unsalted butter, softened
• 1 cup granulated sugar
• 0.5 cup unsulfured molasses
• 1 large egg
• 2.25 cup all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon ground ginger
• 0.75 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.25 teaspoon fine sea salt
• 0.25 cup granulated sugar for rolling

Steps

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, beat softened butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add molasses and egg to the butter mixture and beat on medium speed until well combined, about 1 minute.
5. Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
6. Pour 1/4 cup granulated sugar into a shallow dish. Scoop dough with a 1.5-tablespoon cookie scoop and roll each ball between your palms until smooth.
7. Roll each dough ball in the sugar to coat completely, then place on prepared baking sheets 2 inches apart.
8. Bake for 10-12 minutes, until cookies are cracked on top and edges are set but centers still look slightly underdone.
9. Remove baking sheets from oven and allow cookies to cool on the pan for 5 minutes to set slightly.
10. Transfer cookies to a wire cooling rack and cool completely before serving. Store in an airtight container for up to 5 days.