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

MAKE IT NOW

• 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

• 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.
• 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

• 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.