Directions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
Beat in the molasses and the egg until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Roll the dough into small balls, about 1 inch in diameter. Roll each ball in the extra granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the cookies are set and the tops are crackled.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Variations & Tips
For a little extra zing, you can add a teaspoon of finely grated orange zest to the dough. If you like your cookies a bit chewier, underbake them slightly, keeping an eye on them so they don’t overcook. For a festive touch, try dipping half of each cooled cookie in melted white chocolate and sprinkling with crushed peppermint candies during the holiday season.
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