Chewy Ginger Cookies

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Allow the butter to soften to room temperature if not already done.

In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add the egg and molasses, then mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.

Cover the dough with plastic wrap and refrigerate until firm enough to handle easily. This helps the cookies hold their shape and enhances the chewy texture.

Pour the extra sugar into a shallow bowl. Scoop the dough into balls approximately 1.5 inches in diameter and roll each one thoroughly in the sugar to coat.

Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven until the edges are set but the centers still appear slightly underdone.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool while retaining their chewy interior.