Ingredients:

  • 3 cups (360g) All-Purpose Flour
  • 2 teaspoons (10g) Baking Soda
  • 1 ½ teaspoons (4.5g) Ground Ginger
  • 1 teaspoon (3g) Ground Cinnamon
  • ½ teaspoon (1.5g) Ground Cloves
  • ¼ teaspoon (1.5g) Salt
  • ½ cup (113g / 1 stick) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • ½ cup (100g) Packed Light Brown Sugar
  • ¼ cup (80g) Molasses (Unsulphured is best)
  • 1 Large Egg
  • 1 teaspoon (5ml) Vanilla Extract
  • ¼ cup (50g) Granulated Sugar (for rolling)

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  3. Beat in the molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to prevent excessive spreading during baking.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop or roll the dough into 1-inch balls. Roll each ball in granulated sugar, coating evenly.
  8. Place the sugared dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.