Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (80ml) unsulphured molasses
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tsp (6g) ground ginger
  • 1 tsp (3g) ground cinnamon
  • 1/2 tsp (1g) ground cloves
  • 1 tsp (5g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) granulated white sugar
  • 1/2 tsp (1g) ground ginger

Instructions:

  1. In a large bowl, cream together the softened butter and brown sugar using a mixer on medium-high until the mixture is pale and fluffy (about 2-3 minutes).
  2. Beat in the egg and molasses until the batter is a smooth, mahogany-colored emulsion.
  3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet base on low speed. Mix only until the flour streaks disappear.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll them into balls.
  6. Roll each ball in the ginger-sugar mixture until evenly coated.
  7. Place on a parchment-lined sheet 2 inches apart and bake for 8-10 minutes; pull them out when the edges are just set but the centers still look slightly underbaked.
  8. Let the cookies rest on the pan for 5 minutes before moving to a wire rack.