Love, love love! No wonder these cookies won an award!

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

2. In a large bowl, using an electric mixer, beat the butter and brown sugar until light and fluffy.

3. Add the egg, molasses, and vanilla extract to the butter mixture and beat until combined.

4. Gradually mix the dry ingredients into the wet ingredients until the dough comes together.

5. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (this helps with flavor development too!).

6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

7. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.

8. Place the dough balls on the prepared baking sheets, about 2 inches apart.

9. Bake for 8-10 minutes or until the edges just start to set but the centers are still soft.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

– For a little twist, try adding a half-cup of chopped nuts or dried fruit to your dough before chilling.
– Want to kick the spice up a notch? Include a pinch of black pepper or allspice to the dry mixture. Trust me; it’s a game-changer!
– If you’re looking for a fancier finish, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
– Remember, cookie baking is all about soft centers and chewy edges, so be careful not to overbake them. They will firm up as they cool on the baking sheet, so that’s when they reach cookie perfection!