Ginger molasses cookies

This cookie recipe is from the Flour cookbook.  They are deliciously chewy and perfectly gingery!

3/4 cup unsalted butter, melted and cooled to the touch
1 cup packed light brown sugar
1/4 cup unsulphured dark molasses
1 egg
2 cups flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tp salt
1/4 tsp ground cloves
Granulated sugar for coating

Using a mixer with paddle attachment (or handheld mixer or just a wooden spoon), mix together the butter, brown sugar, molasses and egg on low speed for until well combined.

In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, salt and cloves until well mixed.  Add the flour mixture to the butter-sugar mixture and stir until the flour mixture is totally combined and the dough is evenly mixed.

Refrigerate the dough for 3-4 hours.  When you are ready to bake, preheat the oven to 350 degrees F.  Place some granulated sugar in a small bowl.  Roll 1/4 cup balls of dough and roll them in the sugar.  Please them on an ungreased cookie sheet about 2" apart.  Bake for 16-18 minutes, or until the cookies are crackly on top and just barely firm to the touch.  Let the cookies cool on a wire rack for 5-10 minutes.