Ingredients
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2 1/4 cups all-purpose flour
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2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1 tsp ground ginger
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1/2 tsp ground cloves
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3/4 cup unsalted butter, softened
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1 cup packed brown sugar
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1 large egg
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1/4 cup unsulphured molasses
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1/2 tsp vanilla extract
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1/3 cup granulated sugar, for rolling
Instructions
1. Prep:
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Mix Dry Ingredients:
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In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
3. Cream Butter & Sugar:
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In a large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes).
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Beat in the egg, then mix in molasses and vanilla until smooth.
4. Combine:
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Gradually add dry ingredients to wet, mixing just until combined.
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Dough will be soft but should hold its shape — chill for 20–30 minutes if needed.
5. Shape & Roll:
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Scoop 1–1½ tablespoon portions and roll into balls.
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Roll each ball in granulated sugar to coat.
6. Bake:
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Place cookies about 2 inches apart on baking sheets.
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Bake for 9–11 minutes, or until edges are set and tops are crackled.
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Cool on pan for 5 minutes, then transfer to a wire rack.