Preheat oven to 325° Line two large baking sheets with parchment paper, or spray with cooking spray
In a small sauce pan over low heat, melt butter and molasses together. Remove from heat and allow to cool completely
In a large bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves
Add cooled molasses / butter mixture and the beaten egg to the flour mixture
Mix well. Dough will be crumbly
Shape the dough into 2" balls.
Roll each ball in sugar before placing them, equally spaced on prepared baking sheets
Flatten each ball slightly with the back of a spoon
Bake in center of oven 10-12 minutes
Transfer to wire racks and allow to cool completely
Notes
Lightly grease your measuring cup with oil or melted butter before pouring molasses. The molasses will slide right out.Make this recipe gluten free by replacing the all purpose flour with a gluten free flour blend. To keep the cookies uniformally sized, use a cookie scoop or a melon baller for the cookie dough.Storage: After baking, cool the cookies completely and store them in an airtight container. They will keep for up to a week (but I promise they won't last that long).To Freeze: Freeze the ginger cookies for up to three months. Pre freeze them in a single layer before packing in airtight freezer containers or bags.