Total time: 3 hrs 30 min. Servings: 90.
In large In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
[Dec. 2017. From https://www.bettycrocker.com/recipes/best-ever-chewy-gingerbread-cookies/. Looks like 9 minutes is about right for the regular small cookies, 10 minutes if I use the larger scoop and flatten them a bit. -- EDIT: If the dough's really chilled, it'll need a bit longer time.]
[Jan. 2018. I used Bob's GF flour and a little xanthan gum to make a GF batch.]
*[Dec. 2018. The original recipe called for 2 teaspoons, I've cut it down to a half teaspoon of cloves. If I use 2 tsp, I call them "Spice cookies" instead of Gingerbread.]