These spice cookies are like a good chewy gingersnap, except loaded with more spices, especially cloves. You can use cooking molasses for a deeper color and molasses flavor.
Preheat your oven to 375°F. Line baking sheet with parchment paper and set aside.
Using a hand mixer or stand mixer with a paddle attached, beat the butter with the granulated sugar until combined. Beat in the egg until fully combined, then add in the molasses, beating on low until mixed in completely.
In a medium bowl, whisk together the dry ingredients.
Slowly add the dry ingredients to the butter mixture, mixing until combined completely.
Roll into 1 1/2 inch balls. You can roll in a dish of granulated sugar at this point if desired, or leave the cookies plain.
Place on the baking sheet 2 inches apart.
Bake until the edges are firm and the center of the cookie is set and doesn't jiggle, around 10-12 minutes.
Remove and cool on the baking sheet, then transfer to cooking racks.
Store in a closed container at room temperature for up to 5 days or freeze in a container for up to 3 months.
Notes
Use fancy molasses for a lighter cookie and use cooking molasses for a deeper dark molasses flavor.