1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
2. Beat in egg, molasses, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves.
4. Gradually add dry ingredients to wet, mixing just until combined. Chill dough 30 minutes (helps achieve that signature crisp edge).
5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
6. Roll dough into 1-inch balls. For extra crunch, roll each in granulated sugar before placing on tray.
7. Place 2 inches apart on baking sheets. Flatten slightly with the palm of your hand or bottom of a glass.
8. Bake 8–10 minutes, until edges are golden and centers look set but not soft.
9. Let cool on the baking sheet 2 minutes—they’ll crisp up as they cool. Then transfer to a wire rack.

✨ These get even better the next day—store in an airtight container to maintain their perfect snap!

💡 Pro tip: Add a pinch of cayenne for a spicy kick, or dip halfway in melted dark chocolate for a gourmet twist.

PREP TIME & NUTRITION :
Prep Time : 30 mins (includes chilling) , Cook Time : 10 mins , Total Time : 40 mins , Servings : 24 cookies , Calories : 90 , Net Carbs: 14g , Fats: 4g , Protein: 1g