Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the room-temperature egg and the molasses. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add the flour mixture to the creamed mixture and beat well.
Roll the dough into 1-1/2-inch balls, then roll each ball in a small bowl thatâs filled with sugar. Place the balls 2 inches apart on ungreased baking sheets. Editorâs Tip: Portion out the dough with a cookie scoop for consistency and ease.
Bake the cookies until theyâre puffy and lightly browned, 10 to 12 minutes. Remove the cookies onto wire racks to cool to room temperature.
