Makes about 48 cookies.
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup firmly packed brown sugar
3/4 cup (1 1/2 sticks) butter, at room temperature
1 large egg
1/3 cup dark molasses
Preheat oven to 375 degrees. Lightly grease two baking sheets.
Sift together the flour, baking soda, cinnamon, ginger, allspice, cloves and salt. Set aside.
In a large mixing bowl, beat together the brown sugar and butter until creamy. Beat in the egg and molasses. Stir in the flour mixture, blending thoroughly. If dough is too sticky to handle, chill in refrigerator for 1 hour.
Shape cookie dough into balls the size of walnuts. Dip the top of each ball into granulated sugar. Place them sugar-side up, 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, until lightly browned.
Transfer the cookies to wire racks to cool.