Gingerbread Crinkle Cookies

▢¾ cup (1 ½ sticks / 170 g) unsalted butter, softened▢1 cup (200 g) light brown sugar, packed▢1 large egg, room temperature▢¼ cup (84 g) molasses▢2 ½ cups (312.5 g) all-purpose flour▢2 teaspoons baking soda▢½ teaspoon ground cloves▢2 teaspoons ground ginger▢1 teaspoon ground cinnamon▢1 cup (125 g) confectioners' sugar

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, using a hand mixer, cream together butter and brown sugar.

Turn the mixer to low and add in the egg and molasses. Mix for about 30 seconds to incorporate, then turn the mixer to medium-high and blend until light and fluffy.

In a separate bowl, whisk together flour, baking soda, cloves, ginger, and cinnamon.

Add the flour mixture, 1/3 at a time, to the molasses mixture, beating until combined.

Shape dough into 1-inch balls. Set on the lined baking sheet.

Pour confectioners' sugar onto a small plate or bowl.

Roll dough ball in confectioners' sugar until completely covered and place on lined cookie sheet about 2 inches apart. (If you want them extra chewy, chill for 10 minutes in the freezer before baking.)

Bake for 8 to 10 minutes.

Remove from oven and allow cookies to cool to room temperature before serving.