¾ cup (1½ sticks) unsalted butter, melted and cooled to the touch
1 cup packed light brown sugar
¼ cup unsulphured dark molasses
1 large egg
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
Granulated or sugar for coating (I use a coarse sanding sugar that I order from King Arthur Flour)
Instructions
In an electric mixer fitted with a paddle attachment, mix together the melted butter, brown sugar, molasses, and egg on low speed for about 20 seconds, or until combined.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add the flour mixture to the butter-sugar mixture and stir or mix just until the flour is incorporated and the dough is evenly mixed.
For best results, refrigerate the dough for 3 to 4 hours (or overnight).
Scoop out ⅛ cup balls (approximately 2" balls) and roll them in sugar. Place the sugar-coated balls on baking sheets lined with parchment paper 2 inches apart. Bake for 15 to 16 minutes or until the cookie tops crack and are just barely firms to the touch. Let cool for 1 to 2 minutes and transfer to a wire rack to cool completely.
These cookies can be stored in an airtight container for about 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for 1 week.
Recipe by Baking and Eggs at https://bakingandeggs.com/2017/01/15/ginger-molasses-cookies/