📖 Instructions

1. Preheat your oven to 350°F (175°C). Don't skip this step; it's crucial for evenly baked cookies. Line your baking sheets with parchment paper—trust me, this makes cleanup a breeze. (Learned that one the hard way!)
2. In a large mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. This step takes a little elbow grease, but it's worth it for that perfect texture. Think of it as a mini-arm workout!
3. Beat in the eggs one at a time, then stir in the molasses. Make sure everything is well combined—no pockets of molasses allowed! (Unless you like surprises.)
4. In a separate bowl, whisk together the flour, ginger, baking soda, cloves, cinnamon, and salt. Whisk gently—we dont't want to create a flour cloud. (or inhale too much flour!)
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; we want to keep the cookies nice and soft. (Overmixed cookies are sad cookies.)
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about two inches between each cookie. They'll spread a bit as they bake, so give them some space. (Remember, cookies need their personal space, too.)
7. Bake for 10-12 minutes, or until the edges are nicely browned and a toothpick inserted into the center comes out with just a few moist crumbs attached. Don't overbake them; slightly underbaked is better than overbaked!
8. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents sticking. (Another tip I wish I knew earlier!)
9. Once cooled, enjoy these wonderfully spiced cookies with a glass of milk or your favorite beverage! Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for up to three months