Ingredients:

  • ½ cup (1 stick) unsalted butter, softened (113g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • ¼ cup molasses (85g)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups all-purpose flour (280g)
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon ground cinnamon (1g)
  • ½ teaspoon ground ginger (1g)
  • ¼ teaspoon ground cloves (0.5g)
  • ¼ teaspoon salt (1.5g)
  • ¼ cup granulated sugar (50g) - for rolling

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  2. Beat in the molasses, egg, and vanilla extract until well combined. Scrape down the sides of the bowl to ensure even mixing.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll dough into 1-inch balls. Roll each ball in granulated sugar, coating evenly.
  8. Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.