Molasses Crinkles with Butter

Instructions:

1. Beat the softened butter and brown sugar on medium-high until the mixture is pale and fluffy.
2. Slowly stream in the molasses, then add the egg and vanilla, beating until the batter is glossy and completely smooth.
3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the last streaks of flour disappear to avoid overworking the gluten.
5. Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours to firm the butter and hydrate the flour.
6. Preheat oven and prepare baking sheets with parchment paper or silicone mats.
7. Scoop the chilled dough into 1.5 tbsp sized balls and roll each ball heavily in sifted powdered sugar.
8. Bake for 12 minutes until the cookies have expanded and developed a cracked surface, then transfer to a wire cooling rack.