Instructions

• For the cookie dough:
• Cream together granulated sugar, brown sugar, and unsalted butter until light and fluffy.
• Add molasses and beat until well combined.
• Mix in the large egg until incorporated.
• In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ginger powder, ground cloves, and table salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• Fold in the raisins until evenly distributed.
• Cover the dough and refrigerate for at least 1 hour.
• For shaping and baking:
• Preheat the oven to 325°F and line baking sheets with parchment paper.
• Scoop tablespoon-sized portions of dough and roll into 1 "balls.
• Roll each ball in granulated sugar to coat. Flatten to 1/8" thickness with the bottom of a glass.
• Place the coated balls on the prepared baking sheets, spacing them apart.
• Bake in the preheated oven for 6-9 minutes, or until the edges are set.
• Remove from the oven and immediately move to a wire rack to cool completely.