📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). Lining your baking sheets with parchment paper isn't strictly nessecary, but it makes cleanup a breaze and prevents sticking.
2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Make sure there's no lumps or clumps, just lovely spices
3. In a seperate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use an electric mixer, or do it by hand if you're feeling ambitious!
4. Beat in the egg and then gradually add the molasses, mixing until well combined. The mixture should be smooth and the color will be a rich brown.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, or your cookies will be tough! This is what makes these cookies melt in your mouth.
6. Cover the dough and chill in the refrigerator for at least 30 minutes. This is key for preventing the cookies from spreading too much during baking and helps develope the flavor.
7. While the dough is chilling, prepare a shallow bowl with granulated sugar for coating the cookies.
8. Remove the dough from the refrigerator. Roll the dough into 1-inch balls and then roll each ball in the granulated sugar, ensuring it's evenly coated.
9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
10. Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Don't overbake, or the cookies will be dry and brittle. We want soft and chewy!
11. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
12. Store the cooled cookies in an airtight container at room temperature for up to 5 days. They're best enjoyed fresh!