Molasses Cookies

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well blended.

In a separate large bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes). Turn the mixer to low and blend in the egg, molasses, and vanilla extract one by one until well combined.

Add the dry ingredients to the bowl and mix gently by hand until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Scoop the chilled cookie dough into 1-1 1/2 tablespoon portions and roll it into balls. Roll each ball in the remaining granulated sugar until fully coated on all sides.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!