1 cup granulated sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter
1 large egg
1/4 cup molasses
2 cups all-purpose flour, preferably unbleached
Granulated sugar (for coating)

Preheat oven to 325 degrees F.

Combine sugar, ginger, cinnamon, cloves, baking soda, and salt with an electric mixer set on medium speed for 20 seconds. Add butter, egg, and molasses and beat on medium speed for 2 minutes, until smooth and light in color. Scrape the bowl with a rubber spatula and add flour, beating on low speed for 20 seconds, until the flour is blended in. Scrape the bottom and sides of the bowl with a rubber spatula or wooden spoon to be sure the dough is completely mixed.

Place some granulated sugar in a shallow bowl. Drop the dough by heaping tablespoonsful into the sugar, tossing them so that they are completely coated with sugar. Place dough on baking sheets and bake for 10 to 12 minutes. The cookies are done when they are puffed and the tops crack. Remove from the oven. Place cookies on wire rack to cool. When cool, store in an airtight container for up to 1 week or wrap tightly and freeze for up to 2 months.