3/4 c. unsalted butter, softened to room temperature
1 c. light brown sugar
1 large egg
1/4 c.mild molasses
sugar, for rolling dough balls in
Preheat oven to 375° F.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
In the bowl of astand mixer, beat butter and sugar until incorporated. Then beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.
Add egg and molasses, and beat on medium-low until incorporated.
Add dry ingredients and beat on medium speed until incorporated.
With your hands, roll dough into balls that are 1-1/4" to 1-1/2" in size. I like to use amedium scoopto evenly portion the dough. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.