Preheat the oven to 375 F and prepare a baking sheet with parchment paper.

In a large mixing bowl, beat together using a stand mixer or hand mixer softened butter & brown sugar for one to two minutes, until light and fluffy.

Next, add in the egg and molasses and beat until completely mixed.

Using a flour sifter, place flour, baking soda, salt, cinnamon, ginger, and cloves and sift into the butter mixture and mix with a spoon or wooden spatula until combined. Do not over mix at this step.

Next, place in the refrigerator to chill the dough for 15-20 minutes. This will help with making it into balls, and not being sticky and easier to handle.

After the dough is chilled, place the granulated sugar in a shallow bowl.

Using a cookie scoop or tablespoon, scoop and roll into a ball, then roll in the granulated sugar and place on the prepared baking sheet.

Bake in the preheated oven for 8-10 minutes, until golden brown. Watch closely, as they can burn very easily!

Let the cookies cool on the cookie sheet for 5-10 minutes, this will allow them to keep shape when transferred to the cooling rack.

Once completely cooled, melt almond bark in a microwave safe bowl, stirring every 30 seconds until completely melted. 

Dip or drizzle (or both) onto your cookie, add on festive sprinkles, mini chocolate chips, or M&M’s.

Once the almond bark is dried and cool on the cookie, enjoy!