Begin by creaming together the shortening (or butter) and sugar in a large mixing bowl until they are light and fluffy. Once creamed, add the egg and Brer Rabbit molasses to the mixture, continuing to mix until everything is well combined and smooth.

In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, salt, and ground cloves. Gradually add these dry ingredients to the creamed mixture, stirring until a smooth dough forms. Ensure that all the dry ingredients are fully incorporated into the dough.

Cover the dough with plastic wrap or transfer it to a covered container, then chill it in the refrigerator for several hours or until it becomes firm. Chilling the dough helps it to firm up and makes it easier to handle and shape later on.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) while the dough is chilling. Line a baking sheet with parchment paper or leave it ungreased. Place the granulated sugar for rolling in a shallow bowl.

Once the dough has chilled and firmed up, remove it from the refrigerator. Roll the dough into small balls, each about 1 inch in diameter, using your hands. Then, roll each ball in the granulated sugar until it is evenly coated.

Arrange the sugar-coated dough balls on the prepared baking sheet, leaving some space between each cookie to allow for spreading during baking. Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until the bottom of the cookies is lightly browned. Be careful not to overbake; the cookies should be chewy, not crunchy.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, these delicious Brer Rabbit Molasses Gingerbread cookies are ready to be enjoyed!