Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg (50g)
  • 1/4 cup (60ml) unsulphured molasses
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tsp (4g) ground ginger
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground cloves
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/4 cup (50g) granulated sugar (for rolling)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy.
  2. Stir in the egg and molasses until the batter is smooth and a deep caramel color.
  3. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
  4. Gradually pour the dry mixture into the wet ingredients. Mix on low speed or by hand just until the white streaks of flour disappear.
  5. Scoop about 2 tablespoons of dough per cookie and roll them into smooth balls between your palms.
  6. Roll each ball in the coating sugar until fully covered and bake for 10 minutes.