Ingredients
Units
Scale
- 2 cups unbleached, all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 3/4 cup butter, softened to room temperature (softened, not melted!)
- 3/4 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 teaspoons vanilla extract
- 1 cup of white sugar, for rolling
Instructions
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, clove, nutmeg and salt until completely mixed. Set aside.
- In a large bowl with an electric mixer or standing mixer, cream together butter and brown sugar until fluffy, about 3 minutes. Pour in molasses and mix until combined, scraping down the sides as needed.
- Add the egg and vanilla extract, and beat on a low speed until completely mixed.
- Gradually beat the dry ingredient mix into the wet mix until just combined and a dough forms.
- Cover the top of the bowl tightly with saran wrap and chill in the refrigerator for 30 minutes to an hour, until dough is chilled through.
- Preheat oven to 375°F. Prep a baking sheet with parchment paper or silpat. Fill a small bowl with white sugar.
- Roll the dough into tablespoon sized balls, about 1 inch in diameter. Roll each ball of dough in the bowl of sugar until completely coated (this will cause the cracking on the surface of the cookie!).
- Place the coated dough balls on the prepared baking sheet about 2-3 inches apart (about 12 per tray).
- Bake on a center rack in the oven for 8-10 minutes, until cookies just set and start to crack on top. The inside of the cracks will look underdone, with the centers appearing a little bit doughy, but they will continue to cook on the tray out of the oven during cooling. Slightly undercooking is your friend!
- Remove the tray from the oven and let the cookies cool on the tray another 5 minutes. Transfer to a wire rack and let cool completely.
- Serve immediately! Will last up to about 5 days in a sealed, air tight container.
- Prep Time: 45 minutes
- Cook Time: 10 minutes