Molasses cookies

Recipe

Prep: 10 minutes

Cook: 12 minutes

Makes: About 24 cookies  

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon kosher salt

• 2 teaspoons ground ginger

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground cloves

• 3/4 cup unsalted butter, room temp

• 1 cup brown sugar

• 1 large egg

• 1/4 cup dark molasses

• Granulated sugar, for rolling cookies

Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside. Fill a small bowl with about 1/4 cup granulated sugar. Set aside.

In a medium bowl whisk together the flour, baking soda, salt, and spices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together for about 2 minutes. The mixture should be fluffy.

Add the egg and mix to combine well, about 30 seconds.

Add the molasses and mix on low speed until incorporated.

With the mixer on low speed, add the dry ingredients one cup at a time until just combined.

Use a medium cookie scoop to portion out the dough. Use your hands to roll the dough into a ball and then roll the ball in the bowl of granulated sugar. 

Place the cookies on the prepared cookie sheets, leaving 2 inches of space between each cookie. Use the palm of your hand or the bottom of a measuring cup to flatten the top of the cookies.

Bake one sheet at a time on the center rack of the oven for 11-12 minutes or until there are cracks on the tops of the cookies. Remove the cookies from the oven and cool on the baking sheet for 10 minutes.

Carefully transfer to a cooling rack to cool completely. Dust with additional granulated sugar if desired.