¾ cup (170 grams) unsalted butter, softened to room temperature
1 cup (220 grams) packed light brown sugar
¼ cup (85 grams) unsulphured molasses
1 large (50 grams) egg
1 ½ teaspoons (6 grams) pure vanilla extract
1/3 cup (67 grams) granulated sugar
Instructions
In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.