1/4cup+ 2 Tablespoons unsalted butter or vegetable shorteningroom temperature*
1/4cup+ 2 Tablespoons brown sugarpacked
1large egg yolk
In a small bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter or shortening and brown sugar until light and fluffy. Add the egg yolk and beat until combined. Add molasses and beat again until smooth, scraping down the sides and bottom of the bowl with a spatula as necessary.
With the mixer on low, slowly add the flour mixture until a smooth yet stiff dough forms. It should feel tacky but not sticky. Chill dough in the refrigerator at least 1 hour or up to 3 days.
When you are ready to bake the cookies, preheat the oven to 375°F. Line a baking sheet with parchment or a silicone baking mat. Set aside.
Make the coating by tossing together the granulated sugar, cinnamon, and gingner in a small bowl or shallow dish.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll cookie dough into balls with your hands. Drop each cookie dough ball into the coating, roll it around so the entire dough ball is coated, then place on a baking sheet. Do not put more than 8 cookies on a baking sheet at a time.
Bake the cookies for 11-14 minutes (11-12 minutes if you used butter, and 13-14 minutes if you used shortening) or when cookies just start to brown. Allow to cool on baking sheet for 2 minutes. Transfer cookies to a wire rack to cool completely. Cookies will stay fresh in an airtight container at room temperature up to 10 days.
*For soft and chewy cookies, use butter. For crunchy cookies, use shortening.Recipe adapted from King Arthur Flour