This recipe was generously provided by a Ciao Bella fan, chef Michele Lessard. Thank you for sharing!

8-tbs. Molasses

2 Eggs

2-cups Sugar

1 1/2-cups Butter

4-cups Flour

2-tsp. Cinnamon

1/2-tsp. Ground Ginger

1/2-tsp. Ground Cloves

4-tsp. Baking Soda

Beat sugar and butter until smooth. Add eggs and molasses and beat until creamy. Add dry ingredients and mix well. Refrigerate until very cold. Roll batter into balls and then roll in sugar. Place on parchment paper covered sheet pan about 2 inches apart. Bake at 350 degrees for approximately 10 minutes. Cookie will spread and start to crackle when fully cooked. Let cool on rack and store in cookie tin or plastic container.

Be sure to serve with a bowl of Tahitian Vanilla gelato!