2 1/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground cloves
1/4 tsp. ground allspice
12 Tbs. (1 1/2 sticks) unsalted butter, softened
1/2 c. dark brown sugar, packed
1/2 c. granulated sugar; plus 1/3 c. for rolling cookies
1 large egg
1 tsp. vanilla extract
1/3 c. unsulphured molasses

Adjust racks to upper- and lower-middle positions and preheat oven to 375 degrees F.  Whisk flour, baking soda, salt, and spices together in a medium bowl.  Set aside.  Either by hand or with an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes with mixer on medium.  Scrape sides of bowl with rubber spatula.  Add egg, vanilla, and molasses.  Beat until combined, about 30 seconds.  Scrape sides of bowl.  Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow bowl.  Working with 2 Tbs. of dough each time, roll dough into 1 3/4 inch balls.  Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

Bake, reversing position of the cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes.  Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
The cookies in the picture came out slightly flatter than this recipe usually makes — probably because the batter was sitting out for a bit while we waited for our very slow oven to come to temperature.  Either way, they’re delicious!!