Ingredients
Method
Preparation
- 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 for about 2-3 minutes until creamy and light.
- Add the egg and molasses to the butter mixture, beating until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until the flour disappears. Do not overmix the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball, then roll each ball in granulated sugar until 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 before transferring them to a wire rack to cool completely.
Notes
Serve these cookies with hot cocoa or spiced tea for a cozy treat. They also make great gifts when packaged nicely.
