These are the chewiest and softest cookies I’ve ever had. A trick is to take them off the cookie sheet and directly put them into a container with lid or a bag to seal in all the moisture and keep them soft. I’ve tried it with another cookie recipe and it didn’t work very well on that attempt, but for this recipe, it’s worked both times that I’ve made these. The original recipe came with half the spices in it, but I didn’t think there was enough flavor and so I doubled it.

• 1/2 cup unsalted butter, melted & cooled
• 1/2 cup brown sugar, packed
• 1/3 cup molasses
• 1 egg
• 2 cups flour, spooned and leveled
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup sugar, for rolling

1.Preheat oven to 350 degrees. Lightly grease baking sheet or use parchment paper.
2. In a large bowl, combine butter, brown sugar, and molasses.
3. Add egg and mix well.
4. In small bowl, mix flour and spices.
5. Add flour mixture to other ingredients and mix until well combined. Dough will be soft.
6. Divide dough into tablespoon sized balls and roll in sugar. Place on prepared baking sheets two inches apart. Do not flatten.
7. Bake cookies 8-10 minutes, until tops are crackling, but still soft. They will seem a little underdone at first, but will firm up as they sit.
8. Let sit on baking sheet for no more than a minute and then transfer to container and seal up to contain moisture.

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ORIGINAL RECIPE CAN BE FOUND HERE
https://www.thekitchenmccabe.com/2014/09/30/soft-chewy-gingersnap-cookies/