3/4cup(170 grams) unsalted buttersoftened to room temperature
1cup (200 grams) light brown sugarlightly packed
1/4cup(60 ml) molasses(I used Grandma's brand)
1teaspoonpure vanilla extract
1/4cup(50 grams) granulated sugaroptional
In a medium-sized mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, mix together the butter and brown sugar for 1-2 minutes or until well combined. Add the egg, molasses, and vanilla extract and mix until fully combined.
Slowly mix in the dry ingredients, stopping to scrape down the sides of the bowl as needed.
Cover tightly and transfer to the refrigerator to chill for at least one hour.
Once the dough is almost chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Remove the dough from the refrigerator and using a tablespoon cookie scoop or measuring spoon, scoop out tablespoon-sized balls of cookie dough onto the prepared baking sheets. Roll into balls and roll in the granulated sugar, then place back on the baking sheets.
Bake in separate batches at 350°F (177°C) for 8-11 minutes or until the edges of the cookies are set and the tops begin to crack. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to five days. Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.