Molasses Cookies

Prep the Dry Ingredients: In a medium bowl, whisk together the flour, cloves, ginger, baking soda, cinnamon, and salt. Set aside.

Mix the Wet Ingredients: In a large bowl, use a mixer to beat the vegetable oil and 1 cup of granulated sugar until light and well-blended. Mix in the molasses and the room-temperature egg until the mixture is a cohesive amber color.

Combine: On low speed, gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain. Do not overmix.

Chill the Dough: Cover the bowl and refrigerate for a minimum of 2 hours.

Shape and Bake: Preheat oven to 375ºF. Line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls, then coat each ball in extra granulated sugar. Place them 2 inches apart on the baking sheets. Bake for 8-10 minutes. The cookies are ready when the edges are set and the centers are soft.

Cool: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.