Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) packed dark brown sugar
  • 1 large egg
  • 1/4 cup (85g) unsulfured molasses
  • 1 teaspoon pure vanilla extract
  • Granulated sugar, for coating

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. Beat unsalted butter and brown sugar until light and fluffy.
  4. Mix in egg, molasses, and vanilla extract until fully incorporated.
  5. Gradually combine the dry ingredients with the wet mixture to form a dough.
  6. Optionally chill the dough for 30 minutes for thicker cookies.
  7. Scoop tablespoon-sized balls of dough, roll in granulated sugar, and place them on the baking sheet.
  8. Bake for 10–12 minutes until cookies are puffed, crackled on top, and still soft in the center.
  9. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.