Ginger Molasses Cookies

Preheat oven to 375ºF. Line some baking sheets with parchment paper and set aside.

Mix together the all-purpose flour, ginger, cinnamon, cloves and baking soda until combined. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugars until pale and fluffy. Add in the vanilla, egg, and molasses and continue mixing until combined well.

Add in the dry ingredients and mix until just incorporated. Pop the dough into the fridge for 20–30 minutes.

Remove the dough from the fridge and, with a cookie scoop, form into balls. Roll the balls in the sugar and place them on prepared baking sheets, evenly spaced. Flatten slightly with your fingertips.

Bake in the preheated oven 8–10 minutes. Allow to cool in pan and then transfer to wire racks to cool completely.