Ginger Spice Cookies

We've been having some delightfully chilly weather in Lexington lately and I've been craving fall treats full force.  I've already made some Pumpkin Cookies with Brown-Butter Icing and Maple-Pecan Shortbread this fall, so I figured it was time I whipped up some Ginger Spice Cookies.

There is something so comforting about the perfect Ginger Spice Cookie.  Crisp around the edges and unbelievably soft in the middle, just bursting with the warm flavors of molasses and spices.  They are absolutely delightful and I insist you give these a try.  I whipped up a double batch so hubby and I could enjoy a few before he treats his coworkers to the rest.

Ginger Spice Cookies
via Splash of Something
makes about 3 dozen

3/4 cup unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cup all-purpose flour
2 teaspoons baking soda
3 heaping teaspoons cinnamon
2 heaping teaspoons ginger
1/2 heaping teaspoon cloves
1/2 teaspoon salt

In the bowl of an electric mixer, cream together the butter and sugar, then add the egg and molasses, mixing until combined.  Sift the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl, then add slowly to the butter/sugar mixture.  Mix until just combined.

Scoop dough by 1 1/2 tablespoon portions, then roll in sugar to form a well coated ball.  Place dough on a parchment-lined baking sheet (about 1 1/2 inches apart, allowing them plenty of room to spread).  Bake for 10 to 12 minutes in a preheated 350 degree oven, until just firm on the outside but still soft on the inside (they will likely appear a little underdone when you remove them, but they'll set up and be perfect).  Allow the cookies to cool on the baking sheet for 5-10 minutes before removing them to a cooling rack to cool completely.