Ingredients:

  • ½ cup (1 stick) unsalted butter, softened (113g)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ¼ cup (80g) unsulphured molasses
  • 1 large egg
  • 2 tablespoons milk
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar (for rolling)

Instructions:

  1. Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add wet ingredients: Beat in the molasses, egg, and milk until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Chill the dough: Cover the dough and refrigerate for at least 30 minutes. This prevents spreading while baking.
  6. Preheat oven and prepare baking sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Shape and coat the cookies: Roll the dough into 1-inch balls. Roll each ball in granulated sugar, coating completely.
  8. Bake the cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake until set: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
  10. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.