Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
Step 2: In a large bowl, using an electric mixer, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the egg until just combined, then add the molasses and mix until fully incorporated. The mixture may look slightly curdled; that’s okay.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Cover the dough with plastic wrap and chill for at least 30 minutes, or up to 2 hours. Chilling helps prevent spreading and deepens flavor.
Step 6: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 7: Place the remaining 1/2 cup granulated sugar in a shallow bowl. Scoop rounded tablespoons of dough and roll them into 1.5-inch balls. Roll each ball generously in the granulated sugar to coat completely.
Step 8: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Step 9: Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft. They will puff up and then crinkle as they cool.
Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your perfect molasses cookies recipe!