📖 Instructions

1. Let's get baking! This process is straightforward, but paying attention to the little details will make all the difference, ensuring your cookies are nothing short of spectacular.
2. Prep Your Tools & Oven: First things first, go ahead and preheat your oven to a good, steady 350°F (175°C). Line a couple of large baking sheets with parchment paper. This is key for preventing sticking and making cleanup a breeze.
3. Whisk the Dry Magic: In a medium bowl, grab your whisk and thoroughly combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and a pinch of salt. Seriously, whisk it well! You want those spices evenly distributed, no lumps of baking soda, okay? Set this bowl aside for now.
4. Creamy Dream Team: Now, in your large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), add the softened unsalted butter and that glorious packed light brown sugar. Beat 'em together on medium speed until the mixture is beautifully light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl with your rubber spatula to ensure everything gets incorporated.
5. Molasses & Egg Time: With the mixer still going on medium-low, drizzle in the unsulfured molasses. Let it mix until it's fully combined; the mixture will look a bit darker. Then, crack in that large egg and beat for another minute or so, until everything is smooth and well-emulsified. Again, a quick scrape down of the bowl helps.
6. Marry Wet and Dry: Reduce your mixer speed to low. Gradually add the dry ingredient mixture from step 2 into the wet ingredients in step 4. Mix only until just combined. Overmixing here is a no-no; it can lead to tough cookies. You'll have a soft, slightly sticky dough. Don't worry, it's supposed to look like that!
7. The Chill Out: Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes. An hour is even better, or hey, you can even chill it overnight! This step is SUPER important. It helps the flavors meld, and, crucially, prevents your cookies from spreading too much in the oven. Trust me, patience here pays off.
8. Sugar Roll Call: While your dough is chilling, pour about 1/2 cup of granulated sugar into a small, shallow bowl. This is for rolling the cookies, giving them that classic sparkly exterior and contributing to that delightful snap.
9. Scoop & Roll: Once your dough is chilled, take it out. Use a small cookie scoop (about 1.5 tablespoons) or just your hands to roll the dough into uniform balls. Roll each ball generously in the granulated sugar until it's completely coated. You want a good, thick layer of sugar, like a little sparkly coat!
10. Bake in Batches: Place the sugared dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie. They will spread! Bake one sheet at a time in your preheated oven for 10-12 minutes. The cookies will puff up, get crinkly tops, and the edges will be set, but the centers should still look slightly soft. That's the secret to their chewiness. Don't overbake, or they'll lose their softness!
11. Cool Down: As soon as they come out of the oven, let the cookies cool on the baking sheet for about 5 minutes. They're delicate when hot! After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. This helps them firm up and achieve that perfect texture.
12. Enjoy & Share! Once fully cooled, these cookies are ready to be devoured. Store any leftovers in an airtight container at room temperature for up to a week. They stay beautifully soft and flavorful!