Ingredients:

  • ½ cup (1 stick) unsalted butter, softened (113g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed brown sugar (50g)
  • ¼ cup molasses (85g)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups all-purpose flour (281g)
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon ground cinnamon (2.5g)
  • ½ teaspoon ground ginger (2.5g)
  • ¼ teaspoon ground cloves (1.25g)
  • ¼ teaspoon salt (1.5g)
  • ¼ cup granulated sugar (50g)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the molasses, egg, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too thin during baking.
  6. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop the dough into tablespoon-sized balls. Roll each ball in granulated sugar.
  8. Place the cookies on 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.