📖 Instructions

1. Get Prepared: Firstly, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats. Trust me, this will save you from a lot of scraping later.
2. Combine Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (281g) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure there are no lumps!
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together 3/4 cup (170g) unsalted butter, softened, and 1 cup (200g) granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush it; this step is important for the texture of the cookies.
4. Add Molasses and Egg: Beat in 1/4 cup (85g) molasses and 1 large egg until well combined. The mixture might look a little curdled at this point, but don't worry, it'll all come together in the end.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough will be fairly soft.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial! Chilling the dough prevents the cookies from spreading too much in the oven and helps to develop the flavors.
7. Prepare Sugar Coating: While the dough is chilling, place 1/2 cup (100g) granulated sugar in a shallow bowl. This is for coating the cookies before baking.
8. Shape the Cookies: Remove the dough from the refrigerator. Using a tablespoon or a small cookie scoop, roll the dough into 1-inch balls. Roll each ball in the sugar, coating it completely. Place the cookies on the prepared baking sheets, about 2 inches apart.
9. Bake the Cookies: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The cookies will still look soft in the center, but they will firm up as they cool. Keep an eye on them! Ovens vary, and you don't want to overbake them.
10. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. Don't worry, they probably wont last that long because they are just so yummy!