Ingredients:

  • ¼ cups All-Purpose Flour (280 g)
  • teaspoon Baking Soda
  • teaspoons Ground Ginger
  • teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • ½ cup (1 stick) Unsalted Butter, softened (113 g)
  • ½ cup Granulated Sugar (100 g) + extra for rolling
  • ½ cup Unsulphured Molasses (170 g)
  • large Egg, room temperature
  • teaspoon Vanilla Extract

Instructions:

  1. Whisk together flour, baking soda, ginger, cinnamon, and cloves in a medium bowl. Set aside.
  2. Beat the softened butter and ½ cup of granulated sugar in a large bowl until light and fluffy (about 2-3 minutes).
  3. Beat in the molasses until fully combined. Mix in the egg and vanilla extract until just smooth. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined into a cohesive dough. Do not overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes (up to 2 hours) to prevent excessive spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place the remaining granulated sugar for rolling into a shallow dish.
  7. Scoop the chilled dough into balls (about 1.5 tablespoons each). Roll each ball thoroughly in the granulated sugar until completely coated.
  8. Place coated balls 2 inches apart on the prepared sheets.
  9. Bake for 10–12 minutes. The edges should be set, and the centres should look slightly soft and puffed.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.