Directions

1 Preheat the oven to 350F.

2 On a large piece of parchment paper, sift together the flour, baking soda, ginger, cinnamon, cloves and salt; set aside.

3 In a stand mixer fitted with a paddle attachment, cream the butter and 2 cups of the sugar on medium to high speed until light and fluffy.

4 Scrape down the sides of the bowl. Add the eggs, one at a time, and beat briefly after each addition.

5 Scrape down the sides of the bowl. Add the molasses and vanilla. Continue to mix on high until the molasses and vanilla are well combined and the mixture is pale in colour. Scrape down the sides again.

6 Turn the mixer to low speed, add the dry ingredients and mix until fully combined.

7 In a small bowl, add the remaining 1/2 cup of sugar. Use an ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the sugar.

8 Use your fingers to roll the dough around to coat on all sides, then place the cookies on parchment paper-lined cookie sheets, about 1-1/2" apart.

9 Use the palm of your hand to press down lightly on top of each portion to flatten slightly.

10 Bake for 15 to 17 minutes, or until the cookies are firm around the edges but still slightly soft in the centre.

11 Remove from the oven and transfer the cookies to wire racks to cool.

Makes 24 cookies.