Molasses Cookies

INGREDIENTS

• 2½ cups all-purpose flour (300g)
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¾ cup packed light brown sugar packed (165g)
• ¾ cup unsalted butter softened (170g)
• ⅓ cup unsulphured molasses (80ml)
• 1 large egg
• 2 teaspoons vanilla extract
• ¼ cup granulated sugar (50g)

1. Whisk or sift the flour, baking soda, salt, and spices together in a medium bowl, and set aside.
2. In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla and beat until well combined. Scrape down the bowl and mix again until ingredients are distributed.
4. With the mixer on low speed, add the flour mixture and mix until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill the dough for at least 1 hour.
5. When ready to bake, preheat oven to 350°F. Line large baking sheets with parchment paper.
6. Use a small ice cream scoop or tablespoon to portion out 1½ to 2-inch-size balls of dough. Roll each into a ball with your clean palms, then roll in the granulated sugar until fully coated. Place the dough balls about two inches apart the prepared baking sheets.
7. Bake for 12 to 14 minutes or until the cookie edges are set and the tops are puffed and slightly cracked. The centers should be soft, as they will continue to set after they’re removed from the oven. Let the cookies cool completely on the pans. Store in an airtight container for up to 1 week.

NOTES

• For an extra gingery kick, use freshly grated ginger or stir in ⅓ cup diced candied ginger into the dough before chilling.
• Skip the chill to save time. If you don’t have time to chill the dough, you can scoop and go directly to baking. The cookies will spread a bit more, but will be delicious!
• To prep ahead and bake on demand, scoop the dough before chilling and cover and refrigerate them for up to 72 hours or freeze for up to a month. Roll between your palms and in sugar just before baking, adding a minute or two to the bake time as needed.