Ingredients:

  • 2 ¼ cups (280g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Dark Brown Sugar, packed
  • ¼ cup (50g) Granulated Sugar
  • 1 large Egg, room temperature
  • ½ cup (120ml) Unsulfured Molasses
  • 1 teaspoon Vanilla Extract
  • ¾ cup (150g) Granulated or Turbinado Sugar for rolling

Instructions:

  1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
  2. In a large bowl using a mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in the egg, then mix in the molasses and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes to prevent excessive spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place the reserved sugar for rolling in a shallow dish.
  7. Scoop tablespoon-sized balls of dough. Roll each ball thoroughly in the sugar coating and place 2 inches apart on prepared sheets.
  8. Bake for 9–12 minutes. Crucially, the centres should look slightly underdone when you remove them.
  9. Let the cookies rest on the hot baking sheet for 5 minutes to set the soft texture.
  10. Transfer cookies carefully to a wire rack to cool completely.