Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses (unsulphured)
- 1/4 cup granulated sugar (for rolling the dough)
Instructions
- In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the softened butter and brown sugar together using a hand mixer or stand mixer. Beat for about 2-3 minutes until the mixture looks creamy and light.
- Add the egg and the molasses to the butter mixture. Continue beating until everything is well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix on a low speed just until the flour disappears. Do not overmix the dough.
- Cover the bowl with plastic wrap and place it in the refrigerator. Let the dough chill for at least 1 hour. This makes the dough easier to handle and prevents spreading.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form a 1-inch ball.
- Roll each ball in the bowl of granulated sugar until it is completely coated.
- Place the balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 8 to 10 minutes. The cookies are done when the edges are set and the tops have started to crack, but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
- Cook Time: 1 hour 15 minutes