1 1/2 sticks unsalted butter, at room temperature 1 cup packed dark brown sugar 1 egg 1/4 cup molasses 2 cups all purpose flour 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. ground cloves 1 tsp. ground ginger 1 tsp. baking soda Turbinado sugar
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes. Add the egg and molasses and continue beating until well combined.
In a second bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the butter mixture and beat on low until just barely combined. Chill dough for 20 minutes in the refrigerator. Scoop out 2 tablespoons of dough using two spoons or an ice cream scoop.
When ready to bake, preheat oven to 350°F. Line two sheet trays with parchment paper. Roll cookie dough in turbinado sugar.
Place on prepared sheet trays leaving at least 2" in between cookies. Bake for 10 to 12 minutes. Let cool before serving. When ready to bake, preheat oven to 350°F.