Grandma's Molasses Ginger Cookies

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. (5 minutes)

Recipe View Beat in the molasses, egg, and vanilla extract until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon. (1 minute)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Wrap the dough tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours)

Recipe View Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (10 minutes)

Recipe View Remove dough from refrigerator. Roll the dough into 1-inch balls. (10 minutes)

Recipe View Roll each ball in granulated sugar to coat. (5 minutes)

Recipe View Arrange the sugared dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft. (15 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)