Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup coarse sugar or granulated sugar

Instruction

  • In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
  • Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
  • Gradually add in the dry ingredients and beat until just combined.
  • Cover the bowl with plastic cling wrap and refrigerate for 2 hours, up to overnight.
  • Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.
  • Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later. 
  • Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely. If the cookies have a dome to them and are not very crinkled (this can happen if your cookie dough has been chilled for too long), just before transferring to a wire cooling rack, gently press down on them using the back of a spatula so flatten them out a bit and create the crinkle effect. Then, transfer to the cooling rack to cool down completely.