1 1/2 tsp baking soda
2 tsp ginger
1 1/4 ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup dark molasses
1 large egg, at room temperature
2 tsp vanilla extract
Preheat the oven to 350ºF.
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together until combined. Set aside.
In a large bowl, using a hand-held mixer, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla and beat for about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover with plastic wrap and chill for 1 hour.
Remove dough from the fridge. If the cookie dough chilled longer than 2 hours, let sit at room temperature for 30 minutes. The cookies may not spread in the oven if dough is that cold. Roll dough, 1 tbsp each, into balls and roll each in granulated sugar. Arrange 3 inches apart on baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren't cracking, remove the baking sheet from the oven and gently bang it on the counter two or three times. Return to oven for 1 more minute.
Cool on a wire rack.
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