These cookies are worth making, if only for the glorious smell that fills the kitchen while they bake.  If you like, you can roll the cookies in turbinado sugar before baking to add extra sweetness and texture.  However, I prefer them plain. Try making half with the sugar coating and half without, if you're undecided.  You can also substitute ground allspice for the cloves with equally delicious results.

2 & 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon powdered ginger

1/4 teaspoon ground cloves 

1 cup packed Wholesome Sweeteners Organic Fair Trade Certified Light Brown Sugar

3/4 cup (1 & 1/2 sticks) butter, softened but NOT melted

1 large organic egg

1/3 cup Wholesome Sweeteners Fair Trade Certified Organic Molasses

1/2 teaspoon vanilla extract

Optional:  up to 1/2 cup Wholesome Sweeteners Organic Turbinado sugar, for rolling cookies before baking

In a medium bowl, mix flour, baking soda, salt, cinnamon, ginger and cloves.  Mix well with a fork and set aside.

In a larger bowl, cream the butter and sugar together.  Beat in egg, molasses and vanilla.  Mix well.

Add dry ingredients, a little at a time, until combined (don't over-mix).

Cover and put bowl in the refrigerator for an hour or so.

To bake:

Preheat oven to 350°F

Remove dough from fridge.  Scoop out tablespoon-sized balls, roll in sugar (if desired), and place 3" apart on an ungreased baking sheet.  Bake 9 to 13 minutes or until edges are firm but center still looks a little soft.

Cool one minute on baking sheet and move to rack to cool completely.

Makes about 40 cookies.