2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

In a medium bowl, stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer.

Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

Preheat oven to 350°F.

Shape dough into 1-inch balls. Roll balls in the 1/2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool.

Makes 4 dozen cookies.

Submitted by: Martha Schenkelberg