Gingerbread Crinkle Cookies

Using a stand mixer or hand mixer, cream the brown sugar and butter together until they are well-mixed, about 3 minutes. Add the egg and molasses and mix until combined.

In a separate large bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Slowly add the dry ingredients to the wet ingredients, mixing after each addition, until the ingredients are just combined.

Cover the bowl and chill the dough for at least 3 hours to allow the flavors to develop and the dough to firm up.

Once the dough has chilled, preheat your oven to 350°F. Line a baking sheet with parchment paper. Pour the granulated sugar into a bowl and the powdered sugar into another bowl.

Roll the dough into tablespoon-sized balls, then roll each one first in the granulated sugar then the powdered sugar until they are completely coated. Place the dough balls on the baking sheet; you should be able to fit 8 on the baking sheet at a time.

Bake the cookies for 12 to 14 minutes, or until the edges are firm. Remove from the oven and let them sit on the baking sheet for about 5 minutes, then transfer them to a cooling rack and let them cool completely. Repeat steps 5 to 6 with the remaining dough.