Ingredients:

• 3/4 cup unsalted butter, melted
• 1 cup Dark Muscovado Sugar
• 2 tablespoons molasses
• 1 large egg
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup Demerara Sugar

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine butter, Dark Muscovado Sugar, and molasses. Stir well, breaking up any large lumps of sugar with a fork. Stir in the egg.
3. In another bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Stir into the butter mixture.
4. Place the Demerara Sugarin a bowl. Scoop out a heaping teaspoon of dough and roll into a ball with your hands. Coat the cookie ball with the Demerara Sugar and place it on a parchment or Teflon pad lined cookie sheet. Repeat this process, spacing the balls approximately one inch apart on the sheet.
5. Bake 8 to 10 minutes or until the bottoms of the cookies are lightly browned. Transfer them to cooling racks and let cool completely. Store in airtight containers.