Ginger Molasses Cookies

Preheat the oven to 335F. Line 2 large baking trays with parchment paper or silpat liners.
Whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
In a separate large bowl, use a handheld electric mixer to cream together the butter and sugar. Beat in the egg, egg yolk, molasses, and vanilla.
Mix the dry ingredients into the wet ingredients half at a time until it forms a dough.
Use a 1.5-tablespoon scoop to measure out the dough, roll it into balls, and arrange 8 per large baking tray.
Pour a little granulated sugar in the bottom of a small, shallow dish. Lightly spray the bottom of a glass with coconut oil spray and dip it in the sugar. Use the sugared bottom to lightly press down each cookie.
Bake the cookies until they’re set along the outside but still look just a touch doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through.
Let the cookies cool on the trays for 5 minutes, and then use a thin metal spatula to transfer them to a wire rack to finish cooling.