How to Make Gingerdoodle Cookies

• Preheat oven to 375 degrees F. Line a cookie sheet with a parchment paper.
• In a separate bowl sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
• In a large bowl, using mixer, beat the butter and brown sugar until light and fluffy.
• Add egg and molasses and beat until smooth, making sure to get down sides of bowl to incorporate.
• Add the dry ingredients to the wet ingredients and mix just until combined, with care to not overmix.
• Scoop with small, medium or large cookie scoop of choice or roll the cookie dough into balls and roll in the 1/4 cup granulated sugar or cinnamon sugar mixture of 1/4 cup granulated sugar and 2 teaspoons cinnamon.
• Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes for small 1 tablespoon cookies, 10-12 for medium sized cookies. For large ¼ cup cookies, bake 12-14 minutes.
• Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. Enjoy!
• Add some melted white chocolate to drizzle on top of cookies with some sprinkles for some drama!