1. In a large bowl, beat butter and both sugars until light and fluffy (2–3 minutes). Mix in molasses and egg until smooth.
2. In another bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
3. Cover dough and chill 1 hour (essential for thickness and spice melding).
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Scoop tablespoon-sized balls of dough. Roll in powdered sugar to coat.
6. Place on trays and flatten slightly with your palm or the bottom of a glass.
7. Bake 8–10 minutes, until edges are set and centers are soft.
8. Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.

✨ Store in an airtight container at room temp for up to 2 weeks—the flavors deepen over time!

💡 Make ahead: Dough freezes well—bake from frozen (+1–2 mins).

PREP TIME & NUTRITION :
Prep Time : 15 mins + 1 hr chill , Cook Time : 9 mins , Total Time : 1 hr 34 mins , Servings : 24 cookies , Calories : 110 per cookie , Net Carbs: 18g , Fats: 4g , Protein: 1g