Chewy Ginger Molasses Cookies

1. In a medium bowl, using an electric hand mixer, beat butter, sugar, egg and molasses together on low for one minute, until well combined.
2. Add baking powder, baking soda, flour, cloves, ginger, cinnamon and salt. Mix on low just until blended, do not overmix.
3. Roll into 1 inch balls. Then roll in sugar until all sides coated.

MAKE IT NOW

1. Preheat oven to 375 degrees. Place cookie balls after being rolled in sugar on a baking sheet, spacing 2-3 inches apart. Bake, one sheet at a time in preheated oven for 6 - 8 minutes, until edges of cookies are just starting to turn golden brown. Remove from oven and let cool on baking sheet for 2 minutes, then transfer to a wire rack for at least 5 minutes.

MAKE AHEAD & FREEZE

1. To bake first & freeze: Bake as directed above. Allow to cool. Then place cookies on a parchment lined baking sheet, without touching and flash freeze 30-40 minutes until frozen. Remove and transfer to gallon sized freezer safe bag. Seal, removing as much air as possible and freeze.
2. To freeze raw cookie dough: Place cookie balls after being rolled in sugar directly into a labeled gallon sized freezer safe bag. Seal, removing as much air as possible and freeze.

COOK FROM FROZEN

1. Place frozen cookie dough balls on a baking sheet lined with parchment paper, spacing 2-3 inches apart. Let thaw for about 5 minutes while oven preheats. Preheat oven to 375 degrees. Bake, one sheet at a time in preheated oven for 8 to 9 minutes, until edges of cookies are just starting to turn golden brown. Remove from oven and let cool on baking sheet for 2 minutes, then transfer to a wire rack for at least 5 minutes.