Makes 24 cookies

Start to finish: 2½ hours, including 2 hours refrigeration time)2 cups all-purpose flour1½teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon baking soda¼teaspoon ground cloves½teaspoon kosher salt½cup (1 stick) unsalted butter, melted¼cup granulated sugar, plus another½cup for rolling¼cup brown sugar1/3 cup molasses1 large eggIn a medium-size bowl, combine the flour, cinnamon, ginger, baking soda, cloves and salt.In another large bowl, combine the butter, ¼ cup granulated sugar, brown sugar and molasses. Beat in the egg. Beat in the dry ingredients; the dough should be fairly stiff. Refrigerate the dough for about 2 hours.Preheat the oven to 375 F. Scoop the dough up by heaping tablespoons and roll them into balls. Roll the balls in the remaining ½ cup granulated sugar and place them 2 inches apart on a baking sheet (about 12 cookies per baking sheet). Using the bottom of a glass, flatten the cookies to about ¼-inch thick, 2½ inches in diameter.Bake for 7 or 8 minutes just until set. Remove the cookies from the baking sheet and cool on a wire rack. Repeat with the rest of the dough.Nutrition information per serving: 133 calories; 59 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 35 mg cholesterol; 41 mg sodium; 18 g carbohydrate; 2 g fiber; 9 g sugar; 3 g protein.- The Associated Press