Ginger Molasses Cookies

In your stand mixer or a large bowl, mix together the butter, caster sugar and egg. Mix until smooth.
Stir in the molasses. If you're using a spoon to measure the molasses, it will stick to the spoon and be infuriating. To stop the molasses sticking to your spoon, dip the spoon into a mug of hot water before measuring the molasses, which should slide off the spoon.
Add the flour, baking powder, cinnamon, cloves and ginger. Combine well.
Cover and chill for a minimum of 2 hours.
After 1 hour 45 minutes, preheat your oven to 170ºC.
In a small bowl, mix the sugar and cinnamon.
Line your cookie sheet(s) with greaseproof paper.
Remove the dough from the fridge and roll into walnut sized balls. They don't have to be exact. If you have small kids, they'll love helping with this bit.
Roll the cookie ball in the cinnamon sugar and place on a cookie sheet. I put 6 balls to a sheet as they do spread slightly.
Bake for 8-10 minutes, until the tops are cracked. Each oven will vary, so check your cookies after 8 minutes.
When the cookies are baked, remove them from the oven and allow them to cool fully before moving from the cookie sheets. They'll be very soft but will firm up as they cool.