Classic and perfect ginger molasses cookies with three variations: chocolate chip ginger molasses cookies, chocolate-dipped ginger molasses cookies, and ginger molasses sandwich cookies.
Add flour, ginger, cinnamon, cloves, baking soda, and salt to another small bowl, whisk together and gradually mix into the wet ingredients (or use the KitchenAid Sifter+Scale Attachment to weigh the flour, add the other dry ingredients to the hopper, and sift into the batter on speed 2).
Cover dough bowl with plastic wrap and chill in the refrigerator for thirty minutes to an hour. This will make it easier to roll and dry it out more so that it crinkles.
Place dough balls on a parchment-lined cookie sheet.
Bake for 10-12 minutes or until barely set. If you over-bake the cookies, they will be crispy instead of chewy. When you pull them from the oven, they won't seem like they are done. The tops aren't totally set, but the bottoms are. They will continue cooking for a few minutes after they are out of the oven.
Use a spatula to transfer the cookies to a cooling rack.
To make chocolate dipped cookies, melt chocolate in the microwave or using a double boiler. Dip half of each cookie into the chocolate and sprinkle with your favorite sprinkles.
To make sandwich cookies, spread frosting between pairs of cookies and smush the cookies together. Enjoy!