Ingredients:

  • 2 ¼ cups (280 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Soda
  • 2 ½ teaspoons (7.5 g) Ground Ginger
  • 1 teaspoon (2.5 g) Ground Cinnamon
  • ½ teaspoon (1.5 g) Ground Cloves
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, softened
  • ½ cup (100 g) Granulated Sugar
  • ¾ cup (180 ml) Unsulfured Molasses
  • 1 large Egg, room temperature
  • Approx. ½ cup Extra Granulated Sugar for rolling

Instructions:

  1. Combine dry ingredients: Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
  2. Cream Fats and Sugars: In a stand mixer, beat the softened butter and ½ cup of granulated sugar until light and fluffy (about 3 minutes).
  3. Incorporate Wet Ingredients: Beat in the molasses until fully combined. Scrape down the sides, then beat in the room-temperature egg until just incorporated.
  4. Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until just combined. Do not overmix.
  5. Chill: Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 2 hours (overnight is preferred). This step is crucial for thickness.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place the reserved extra granulated sugar for rolling into a shallow dish.
  7. Shape Cookies: Scoop the chilled dough into 2-tablespoon sized balls. Roll each ball thoroughly in the sugar until completely coated.
  8. Bake: Place dough balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes. Cookies should look puffy and set at the edges but still slightly soft in the centre.
  9. Cooling Magic: Immediately transfer cookies to a wire rack to cool completely. They will firm up and develop their signature chewy texture as they rest.