Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar (plus extra for rolling)
  • 1 large egg
  • 1/4 cup (85g) dark molasses (unsulphured preferred)
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt in a bowl.
  2. In a separate large bowl, beat softened butter and sugar until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined to form a soft dough.
  5. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Scoop dough into tablespoon-sized balls, roll each ball in granulated sugar, and place spaced apart on prepared baking sheets.
  8. Bake for 10 to 12 minutes until cookie edges set and tops are slightly crackled but centers remain soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.