Let’s walk through the process of making these gingerbread crinkle cookies step by step. Don’t worry—this is a super simple recipe that even a beginner can nail, and I’ll walk you through it.

1. Preheat Your Oven
   First things first—preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will help ensure your cookies don’t stick and bake evenly.
2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. This ensures the spices are evenly distributed and prevents any lumps. Set this mixture aside for now.
3. Cream the Butter and Sugar
   In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and dark brown sugar. Beat on medium speed for about 2 minutes, until the mixture is light and fluffy. This step is important because it incorporates air into the dough, making the cookies light and chewy.
4. Add Molasses, Egg, and Vanilla
   Now, add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until everything is fully combined and smooth. The molasses gives the cookies their rich, spiced flavor, so don’t skip this ingredient!
5. Combine Wet and Dry Ingredients
   Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed until the dough comes together. The dough will be thick and slightly sticky, but that’s exactly what you want! If it’s too sticky to handle, you can add a little extra flour—just a tablespoon at a time—until it’s manageable.
6. Shape the Dough into Balls
   Using a spoon or a cookie scoop, scoop out tablespoon-sized portions of dough. Roll each portion into a ball using your hands. Don’t worry if they’re not perfect—slightly irregular balls are part of the charm of homemade cookies!
7. Roll in Sugar
   Place the granulated sugar in a small bowl. Roll each dough ball in the sugar until it’s fully coated. The sugar gives the cookies that beautiful, crackly exterior once they bake.
8. Bake the Cookies
   Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops have cracked. You’ll know they’re done when they look slightly firm but still soft in the center. Don’t overbake them—this will make them less chewy.
9. Cool and Enjoy!
   Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This gives them a chance to firm up a bit without losing their soft, chewy center.