Ingredients:

  • ½ cups All-Purpose Flour (300 g)
  • teaspoon Baking Soda (5 g)
  • ½ teaspoons Ground Ginger (3.5 g)
  • teaspoon Ground Cinnamon (2.5 g)
  • ¼ teaspoon Ground Cloves (0.6 g)
  • ½ teaspoon Salt (3 g)
  • ½ cup Unsalted Butter (1 stick, 113 g), softened
  • ½ cup Granulated Sugar (100 g)
  • ¼ cup Dark Brown Sugar (50 g), packed
  • large Egg, room temperature
  • ½ cup Unsulfured Molasses (120 ml)
  • ½ cup Granulated Sugar (100 g), for rolling

Instructions:

  1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, beat the softened butter, ½ cup granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  3. Beat in the molasses until just combined. Then, beat in the egg until fully incorporated.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed. Mix only until just combined. Do not overmix.
  5. Cover the dough bowl and refrigerate for at least 30 minutes (up to an hour is best) to prevent excessive spreading.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place the extra ½ cup of sugar for rolling into a shallow dish.
  7. Scoop dough into tablespoon-sized balls. Roll each ball thoroughly in the extra granulated sugar until completely coated.
  8. Place dough balls 2 inches apart on the prepared sheets.
  9. Bake for 10–12 minutes. The edges should be set, but the centres should still look slightly soft and puffy.
  10. Immediately upon removing from the oven, gently tap the baking sheet once or twice on the counter to encourage the signature crackle top.
  11. Let cookies cool on the sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.