Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ½ cup molasses
- ½ cup granulated sugar (for rolling the dough)
- ½ cup powdered sugar (for rolling the dough)
Instructions
- Preheat the Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and brown sugar together until light and fluffy (about 3 minutes). Add the egg and molasses, and mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until combined. The dough will be thick.
- Chill the Dough:
- Cover the dough and refrigerate for at least 2 hours, or overnight, to allow it to firm up for the best crackle effect.
- Roll the Dough:
- Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
- Roll each dough ball first in granulated sugar, then in powdered sugar to coat thoroughly.
- Bake the Cookies:
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
- Cool the Cookies:
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.