Ingredients:

  • ½ cup (113g / 4 oz) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (85g / 3 oz) molasses
  • 1 large egg
  • 2 ¼ cups (281g / 10 oz) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup (50g) granulated sugar (for rolling)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the molasses and egg until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours). This prevents the cookies from spreading too thin.
  6. Preheat oven to 375°F (190°C / Gas Mark 5). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop or roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar.
  8. Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are set and the tops are lightly cracked.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.