1 cup Granulated Sugar, plus 1/4 cup, for rolling the cookies in
1/2 cup Molasses
1 large Egg
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the molasses and the egg and mix well. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves until well combined. Add the dry ingredients to the butter mixture and mix well.
Preheat the oven to 350°F. Roll the cookie dough into 1.5 tablespoon sized balls (use a cookie scoop if you like), roll them in granulated sugar, and place 2 inches apart on a cookie sheet. Bake for 10-12 minutes, or until the edges are just set.
Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for one week, or freeze for up to 3 months.
I like to use fancy molasses in this recipe, although cooking and blackstrap molasses will work as well — there will just be a stronger molasses flavour to the cookies then.