Prepare the Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. Set the mixture aside.

Mix the Wet Ingredients

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar on medium-high speed until well combined. Add the molasses and egg, then mix until smooth and fully incorporated.

Combine the Mixtures

Lower the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

Chill the Dough

Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm enough to shape into balls.

Preheat the Oven

Place your oven rack in the second position from the top (slightly above center) and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Shape and Coat the Cookies

Use a spoon or a 1-tablespoon cookie scoop to portion the dough into 1-inch balls. Roll each ball in a small bowl filled with granulated sugar, coating them thoroughly. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake the Cookies

Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set while the centers remain soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.

Cool the Cookies

Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies will appear puffy when they come out of the oven but will settle and flatten as they cool.

Store

Transfer the cooled cookies to an airtight container. Store them at room temperature for up to 1 week, and they’ll remain soft, chewy, and flavorful.

Enjoy these irresistible cookies that are perfect for sharing, gifting, or indulging alongside a warm drink!