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In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In another bowl, mix the vegetable oil and sugar until well combined. Stir in the molasses and the egg until everything is nicely blended.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
Cover the dough with plastic wrap and refrigerate for at least 2 hours. This makes the dough easier to handle and the cookies even softer.
When ready to bake, preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
Scoop tablespoon-sized amounts of dough and roll them into 1-inch balls. Roll each ball in granulated sugar.
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the cookies are set but still soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They'll flatten slightly as they cool.
Notes:
Sugar Swap: You can use organic cane sugar if you prefer a more natural option.
Molasses Variations: Light or dark molasses can be used if you don't have full-flavor molasses on hand. Just steer clear of blackstrap molasses-it's not as sweet
Spice It Up: Love extra spice? Add a pinch of nutmeg or increase the cinnamon for a warmer flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make these cookies gluten-free.
Servings: Makes about 36 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Nutrition (per cookie): Approximately 96 calories, 13g carbohydrates, 5g fat, 1g protein