Best Ginger Cookies - Dipped Molasses Ginger Cookies

In a large mixing bowl, beat sugar and butter together.
Add molasses and eggs and beat until light and fluffy. Scrap off the sides of the bowl.
In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
Add the flour mixture to the mixing bowl (cup by cup) and mix until well combined.
Cover with plastic wrap or put dough in an airtight container and refrigerate for at least an hour.
After the dough is chilled, preheat the oven to 350ºF.
Use a cookie scoop to remove the dough from bowl and form the dough into a ball with your hands.
Roll each ball in a small bowl of sugar and place on parchment-lined cookie sheets.
Bake in the preheated oven for 8 to 12 minutes. The cookies will puff and flatten during baking.
Let the cookies cool on parchment paper.
Melt half the almond bark according to the package instructions. (You may end up using more almond bark, but it works best to dip in batches so that the melted bark doesn’t get to thick as it cools.)
Dip the cookies into the melted almond bark and place back on parchment paper.
Cool until hardened and place in an airtight container. You can make these weeks ahead and freeze.