Bakery-Style Ginger Molasses Cookies

• Start by measuring out all your ingredients. Soften the butter to room temperature for easy mixing. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
• In a large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 3-4 minutes.
• Beat in 1 large egg, then add 1/2 cup molasses and 1 teaspoon vanilla extract. Mix until combined.
• Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold with a spatula until just incorporated. Do not overmix.
• Place 1/2 cup granulated sugar in a shallow bowl. Using a cookie scoop or tablespoon, form dough balls and roll each in the sugar to coat completely.
• Arrange the coated dough balls on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the cookies have cracked tops and edges are set but centers remain soft.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.