Molasses Crinkle Cookies

•  3/4 cup butter, softened
• 1 cup brown sugar, packed tightly
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 teaspoon  salt
• 1/4 cup sugar  to dip dough in

1. Preheat the oven to 375F. 
2. Place parchment paper on a baking sheet or spray baking sheet with non-stick cooking spray.
3. In a large bowl, mix together the butter, brown sugar, egg, and molasses.
4. 3/4 cup butter, softened,1 cup brown sugar, packed tightly,1 egg,1/4 cup molasses
5. In a medium-sized bowl, mix together the dry ingredients.
6. 2 1/4 cups flour,2 teaspoons baking soda,1 teaspoon ginger powder,1 teaspoon cinnamon,1/2 teaspoon cloves,1/4 teaspoon salt
7. Add the dry ingredients to the wet ingredients and stir until combined. 
8. Chill the dough for at least 2 hours in the fridge or up to 24 hours (see notes).
9. Pour 1/4 cup white sugar into a small bowl. 
10. Using a 1 1/2" cookie dough scoop, roll the dough into balls. Roll them between your palms to get them perfectly round.
11. Use the 1/4 cup white sugar to dip the tops of the dough balls in.
12. Place the balls, sugar side up, on the prepared baking sheet. 
13. Sprinkle the sugared top of each dough ball with 1-2 drops of water with either your fingers or a baking eye dropper.
14. Bake for 10-12 minutes (ours are perfect at 11 minutes) or just until the cookies are set and crinkled on top. 
15. They will seem under baked but the cookies will firm up while cooling.
16. Remove the cookies from the baking sheet after 10 minutes and place on a cooking rack. 
17. Store in an airtight container on the countertop for up to 7 days.