Ingredients
The following ingredients have 4 Servings
- ¾ cup unsalted butter (softened to room temperature (170g))
- ½ cup granulated sugar ((100g))
- ½ cup dark brown sugar packed, (can substitute light brown sugar (100g))
- 1 large egg
- ¼ cup unsulphured molasses (it should say unsulphered on the label, I used "Grandma's" brand) (60ml))
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour ((280g))
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cup granulated sugar (for rolling)
Instruction
- Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamed.
- Add egg, stir until combined.
- Add molasses and vanilla extract, stir well until ingredients are combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients into the wet ingredients until completely combined.
- Cover dough with clear wrap and chill in the refrigerator for at least 3 hours and up to 3 days.
- Once dough has chilled, preheat oven to 375F (190C) and line a cookie sheet with parchment paper.
- Roll dough into heaping Tablespoon-sized balls and roll in sugar to coat completely.
- Place at least 2" apart on prepared cookie sheet and bake on 375F (190C) for 10-11 minutes.
- The cookies should look baked but have slightly under-done centers. Let them cool completely on the baking sheet to finish cooking -- this will make them very soft.
