Step 1

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.

Step 3

Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.

Step 4

Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.

Step 5

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

Step 6

Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.

Step 7

Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.

Step 8

Bake the cookies for 8–10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4–5 minutes, then transfer to a wire rack to cool completely..

Step 9

Enjoy!