• For the cookie dough:
  • 2 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80ml) unsulphured molasses (avoid blackstrap)
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
• For rolling:
  • 1/3 cup (67g) granulated or coarse sugar

Instructions:

• In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• Set the mixture aside.

• Using a mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until smooth, approximately 2 minutes.

• Mix in the molasses, then add the egg and vanilla, beating until each ingredient is well incorporated.

• Gradually add the dry ingredients to the wet ingredients on a low speed until just combined.
• Note: The dough will be slightly sticky.

• Tightly cover the dough and refrigerate for at least 1 hour, or up to 2-3 days.

• Preheat the oven to 350°F (177°C).
• Line baking sheets with parchment paper.

• Scoop 1 tablespoon of dough, roll it into a ball, and coat with sugar.
• Place the dough balls 3 inches apart on the prepared baking sheets.

• Bake for 11-12 minutes or until the edges are set.
• If cookies have not cracked, gently tap the sheet on the counter and bake for an additional minute.

• Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Storage:

• Room Temperature: Keep cookies in an airtight container for up to 1 week.
• Freeze: Both baked cookies and unbaked dough balls freeze well for up to 3 months.

Notes:

• Make Ahead: Dough can be refrigerated for 2-3 days. For freezing, let unbaked dough balls thaw at room temperature for 30 minutes, then roll in sugar and bake as directed.
• Recommended Tools: Glass mixing bowl, whisk, mixer, baking sheets, parchment paper or silicone mats, cooling rack.

Nutrition