(Makes about 3 dozen, depending on size)
For the cookies:
1/4 c. butter, softened
1/2 c. butter-flavored shortening (I use Crisco®, which has no trans fat)
1 c. white sugar
1/4 c. dark, unsulphured molasses
2 c. flour
2 tsp. baking powder
1 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
Sugar coating (for rolling cookies in before baking):
1/4 c. white sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees and line baking sheets with parchment paper. (If you don't have parchment paper, just use ungreased baking sheets.)
In a large bowl, beat butter and shortening. Beat in sugar until light and creamy. Add egg and molasses and beat until dough is a uniform color.
In a separate bowl, sift baking powder, ginger, cinnamon and cloves into flour. Add salt.
Add about 1/4 of the flour mixture into the butter mixture and stir (by hand) until thoroughly combined. Continue adding 1/4 of flour mixture at a time, thoroughly mixing with each addition until flour is fully incorporated. Dough will be very thick/heavy (you may need to incorporate the last of the flour with your hands):
Combine 1/4 c. white sugar and 1 Tbsp. ground cinnamon and pour onto a plate.
Shape cookie dough into 1" balls and roll through cinnamon-sugar to coat. Place coated balls of dough 2" apart on parchment-lined baking sheets and bake at 350 degrees for 10 minutes or until tops are puffed up a little and have started to crack.
One last note: I know some people are opposed to using shortening, but that's what helps give these cookies their soft, chewy texture. As noted above, if trans fats are your concern, Crisco® brand is trans fat-free (at least the butter flavor). If you substitute all butter, the cookies should still turn out fine, they'll just spread out a little more and be a bit crisper.