Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1 large egg
  • ½ cup (120ml) unsulfured molasses
  • 1 tsp vanilla extract
  • ½ cup (100g) granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a separate bowl, beat softened butter and brown sugar until light and fluffy.
  4. Mix in the egg, molasses, and vanilla extract into the butter mixture until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Cover the dough and chill in the fridge for at least 30 minutes to make it easier to scoop.
  7. Scoop tablespoons of dough (or use a cookie scoop) and roll into balls. Coat each ball in granulated sugar.
  8. Space cookies evenly on the prepared baking sheets and bake for 10-12 minutes or until edges are set and tops are cracked.
  9. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.