1cup (200 grams) light or dark brown sugarlightly packed
1largeeggroom temperature
1/4cup(60 ml) unsulphured molasses
1teaspoonpure vanilla extract
1/4cup(50 grams) granulated sugaroptional
Instructions
In a medium-sized mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and brown sugar together for 1 to 2 minutes or until well combined. Add the egg, molasses, and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients until just combined.
Cover tightly and refrigerate for at least one hour.
Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Remove the dough from the refrigerator and using a tablespoon cookie scoop or measuring spoon, scoop out tablespoon-sized balls of cookie dough onto the prepared baking sheets. Roll into balls and roll in the granulated sugar, then place back onto the prepared baking sheets.
Bake for 8 to 11 minutes or until the tops of the cookies are set and begin to crack. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
Storage Instructions: Store cookies in an airtight container at room temperature for up to one week.Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Roll in sugar right before baking and bake from frozen for an additional 1 to 2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.Butter: If you only have salted butter on hand, you can omit the salt in this recipe or just add a tiny pinch.Egg: A room temperature egg is best so that it mixes evenly into your cookie dough. To bring your egg to room temperature quickly, place it in a bowl of warm water for 5 to 10 minutes.Molasses: Be sure to use an unsulphured molasses in these cookies. I prefer to use Grandma's Original Molasses.