Preparation Steps

• In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt.
• In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and brown sugar until light and fluffy—about 3 to 5 minutes.
• Beat in the molasses, egg, and vanilla extract until fully combined.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
• Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
• Use a spoon or cookie scoop to portion out dough balls, about 1.5 tablespoons each. Roll each ball in granulated sugar to coat thoroughly.
• Place the dough balls evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes, until edges are set but centers remain soft.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!