Crisp Molasses Cookies

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/4 cup (60ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
1 large egg, room temperature
1 teaspoon pure vanilla extract
for rolling: 2/3 cup granulated or coarse sugar*

Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.