Ingredients

The following ingredients have 6 Servings
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (95g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ¼ cup (59ml) molasses
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 ¾ cup (245g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon cloves
  • ¼ teaspoons cinnamon
  • ¼ teaspoons cream of tartar
  • Additional ½ cup granulated sugar to roll the cookies in

Instruction

  • In your stand mixer, combine the butter with the granulated and brown sugar and beat on medium speed until well creamed together.
  • Add the molasses, eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  • In a separate bowl, combine the dry ingredient. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
  • Place the remaining ½ cup sugar in a separate bowl. Use a large cookie scoop  and scoop cookie dough into sugar, roll around to coat the cookie. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
  • Preheat oven to 350° F. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking. Place the cookies about 2 inches apart on your baking sheet.
  • Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.