Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, clove, and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg until just combined. Scrape down the sides, then mix in the molasses until the mixture is uniform.
- Gradually add the dry ingredient mixture to the wet ingredients on low speed until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes.
- Place the remaining 1/2 cup of granulated sugar into a shallow dish. Scoop dough using a 2-tablespoon measure, roll into smooth balls, and coat thoroughly in the sugar.
- Arrange dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes. Crucially, cookies should look puffy and slightly underdone in the centre, with edges just starting to set.
- Remove sheets from the oven and let cookies rest on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.