Molasses Cookies

Method

1. Preheat oven to 375°F. Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a medium bowl.
2. Beat butter in a large bowl with an electric mixer on low speed 30 seconds. Add 1 cup sugar. Mix on high speed until light and fluffy, scraping sides of bowl occasionally, about 3 minutes. Mix in egg and molasses until combined. Mix in as much flour mixture as you can with mixer; stir in any remaining flour mixture.
3. Roll dough into 1-inch balls, then roll each ball in remaining 1/4 cup sugar. Arrange balls 2 inches apart on ungreased cookie sheets.
4. Bake until tops are cracked, 8 to 10 minutes. Cool on wire racks. Store cookies in an airtight container at room temperature up to 3 days; freeze up to 3 months.