Ingredients

The following ingredients have 72 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter (softened)
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Sparkly decorator's sugar (to roll the cookies in (optional, but recommended))

Instruction

  • Combine dry ingredients: In a medium-sized bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
  • Mix wet ingredients: In the bowl of a stand mixer with the paddle attached, beat butter on medium to high speed until smooth and fluffy, about 1-2 minutes. Add sugar and beat until light in color and very fluffy, 4-5 minutes, scraping sides halfway through. Add molasses, eggs, and vanilla. Beat on low speed until well combined, scraping the bowl one more time.
  • Combine dry and wet ingredients: With the mixer running at low speed, add the dry ingredients one spoonful at a time until fully incorporated.
  • Chill dough: Using a tablespoon-sized cookie scoop, portion off walnut-sized balls of dough and dip the tops in the sparkly decorator's sugar. Set on a parchment-lined sheet with the sugar facing up. Refrigerate prepared cookie dough for at least one hour prior to baking.
  • Bake cookies: Preheat oven to 375°F. Prepare two separate baking sheets by lining them with a Silpat or parchment paper. Set prepared cookie dough balls on baking sheets about 3 inches apart (they will spread while cooking). Bake in preheated oven for 8-10 minutes. They will be very soft. Remove from oven and allow to remain on baking sheet another 5 minutes. Then transfer to a cooling rack.