Baking Instructions

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this mixture aside for later use.
• In a large mixing bowl, beat the softened butter with 1 cup of granulated sugar until the mixture becomes light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
• Beat in the egg, molasses, and vanilla extract to the creamed butter and sugar until the mixture is smooth and well combined.
• Gradually add the dry ingredients to the wet mixture, stirring carefully to form a smooth dough without overmixing.
• Scoop tablespoon-sized portions of dough, roll them into balls, then coat each ball in the additional ¼ cup granulated sugar for a sweet, crunchy exterior.
• Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and chewy.
• Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely before serving.