Ingredients
- 1 1/2 sticks sticks unsalted butter at cool room temperature
- 3/4 c granulated sugar plus 1/2 cup for rolling
- 1/4 c lightly packed light brown sugar 50 grams
- 1/3 c molasses (we use blackstrap)
- 1 large egg
- 1/2 tsp fine sea salt
- 2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 1/4 c all-purpose flour
Servings: dozen
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the molasses and egg and beat until combined.
- Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish.
- Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread.
- Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely.
- Store cookies in an airtight container at room temperature for up to 7 days.
Share this Recipe
Powered byWP Ultimate Recipe