Ingredients:

  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (120 ml) molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (50 g) granulated sugar (for rolling the cookies)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a mixing bowl, cream together softened butter and brown sugar until light and fluffy.
  4. Mix in molasses, egg, and vanilla extract until well combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Cover and refrigerate the dough for 30 minutes to firm up.
  7. Scoop tablespoon-sized amounts of dough, roll into balls, then roll in granulated sugar.
  8. Place on prepared baking sheets, leaving space in between. Bake for 10-12 minutes until edges are set but centers are still soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.