Preparation Steps

• In a large bowl, cream together the softened butter and 0.75 cup of granulated sugar until light and fluffy.
• Beat in the molasses and the egg until well combined.
• In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
• Cover the dough and refrigerate for at least 2 hours, or until firm enough to roll.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Place the remaining 0.125 cup of granulated sugar in a shallow dish. Roll spoonfuls of dough into balls and then roll the balls in the sugar.
• Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
• Bake for 9-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.