Ingredients:

  • 2 ¼ cups All-Purpose Flour (270g)
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • ¾ cup Unsalted Butter, softened (170g)
  • ¾ cup Granulated White Sugar (150g)
  • 1 Large Egg, room temperature
  • ½ cup Blackstrap Molasses (120ml)
  • ¼ cup Granulated Sugar (50g), for rolling

Instructions:

  1. Whisk together flour, baking soda, all ground spices (ginger, cinnamon, cloves), and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the molasses until fully incorporated. Add the egg and mix just until combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix!
  5. Scrape the dough onto plastic wrap, form into a thick disc, wrap tightly, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place the ¼ cup of coating sugar into a shallow dish.
  7. Roll chilled dough into small balls (about 1 level tablespoon each). Roll each ball thoroughly in the coating sugar until completely covered.
  8. Place dough balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes. Cookies will spread and the edges should look set and slightly darkened.
  9. Let cookies cool on the baking sheet for 5 minutes. Transfer carefully to a wire rack to cool completely. They will firm up and achieve their signature 'snap' as they cool.