Ingredients

The following ingredients have 42 Servings
  • 2 1/4 cups (309g) all-purpose flour
  • 2 tsp baking soda
  • 2 3/4 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 3/4 cup (224g) packed dark brown sugar
  • 1/4 cup (60ml) unsulphured molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup (69g) sugar, for rolling

Instruction

  • Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine the flour, baking soda, ginger, cinnamon, cloves, cayenne pepper and salt in a medium-sized bowl and set aside.
  • Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the change in color happen and know it’s ready.
  • Add the molasses and mix until well combined.
  • Add the egg and vanilla extract and mix until well combined.
  • Add the dry ingredients and mix until the dough is just well combined. Do not over mix.
  • Create tablespoon-sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
  • Bake for 8-12 minutes. Less time will give you a chewier cookie and more will give you a crispier cookie. At about 10 minutes, you get a cookie that is crisp, but they get chewy as they sit overnight, so you can bake them a little longer for truly crispy cookies.
  • When done, let them cool on the baking sheet for 3-5 minutes before transferring to a cooling rack to finish cooling.