Original recipe from the Betty Crocker Cookbook, mine is from 1969, page 144. Modified below by a friend of my Grandmother's, and further modified by my Aunt, her daughter.
3/4 cup butter (1 1/2 sticks), warmed
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon salt
Large Granulated Sugar for the tops
Mix thoroughly, cover, chill for 1 hour. Heat oven to 350, shape dough into rounded balls by the teaspoon. Dip tops in sugar, place sugar side up on a greased baking sheet. Bake 10-12 minutes. Makes 4 dozen.
I have often make them one pan at a time, leaving the remaining dough in the fridge for up to 4 days. That way each batch is fresh since cookies are best before they are 4 days old. My Grandmother and Aunt would freeze them as balls, ready to go.
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