Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (for rolling)
Instructions
- In a medium bowl, sift together the flour, salt, baking soda, ground ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the egg, molasses, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms; do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll tablespoon-sized balls of dough in granulated sugar and place them on prepared sheets with space in between.
- Bake for 8-10 minutes until slightly underbaked; they will firm up as they cool.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: For extra chewiness, consider adding an additional egg yolk. Customize by folding in nuts or dairy-free chocolate chips before baking.