Ginger Cookies

Prepare the Dry Ingredients In a mixing bowl, whisk together the dry ingredients: flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.

Cream the Butter and Sugar In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the Egg and Molasses Beat in the egg and molasses until well combined.

Combine the Wet and Dry Ingredients Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the Dough Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the Oven Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape and Coat the Dough Roll the dough into 1 inch balls, then roll each ball in granulated sugar to coat.

Bake the Cookies Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Final Baking Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.

Cool and Serve Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.