Ingredients

• 2 1/4 cups of flour
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1/4 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 3/4 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 1/4 cup of molasses
• 1 egg
• 1/2 teaspoon of vanilla extract
• granulated sugar for rolling

Instructions

1. Preheat the Oven Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

3. Cream Butter and Sugar In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.

4. Add Wet Ingredients Beat in the molasses, egg, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

6. Chill the Dough Cover the dough and chill it in the refrigerator for at least 1 hour. Chilling helps the dough firm up and makes it easier to handle.

7. Shape into Balls Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in sugar until coated.

8. Bake Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

9. Cool Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.