For the Molasses Cookies:

1. Add softened butter and granulated sugar to the bowl of a stand mixer (or use a hand mixer) and beat for 3-5 minutes until lighter in color and slightly fluffy.

2. Add the egg and molasses and beat until combined.

3. Add in the flour, baking soda, cinnamon, ground ginger, cloves, and salt, and mix with a rubber spatula until incorporated and no flour streaks remain. Be careful not to overmix the dough.

4. Place in the fridge to chill for 10-15 minutes while you preheat the oven to 350 degrees F.

5. Add ¼ cup white sugar to a bowl and line two cookie sheets with parchment paper.

6. Using a 1oz/2tbsp cookie scoop or spoon, scoop into balls (slightly smaller than a golf ball), roll between your hands, then coat in white sugar. Chill the rolled cookies for 10-15 minutes prior to baking.

7. Add to a parchment paper lined baking sheet at least 2-3” apart as they will spread while cooking. Do this in batches of 5-6 cookies per standard baking sheet.

8. Bake at 350 degrees F for 8-10 minutes or until the edges just start to set. They will still look slightly puffed up, but will continue cooking and flatten as they cool. Remove and let cool for 5 minutes before serving.