Warmly spiced, chewy molasses treats with a deep flavor and soft texture, perfect for holiday baking.
# Components:
→ Dry Ingredients
01 - 2 cups (8.75 oz) all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 ½ teaspoons ground cinnamon
04 - ½ teaspoon ground cloves
05 - ¼ teaspoon ground nutmeg
06 - ¼ teaspoon salt
07 - 2 teaspoons baking soda
→ Wet Ingredients
08 - ¾ cup (6 oz) unsalted butter, melted and cooled
09 - 1 cup (7 oz) packed dark brown sugar
10 - ¼ cup (2 fl oz) unsulphured molasses
11 - 1 large egg, room temperature
12 - 1 teaspoon pure vanilla extract
→ For Rolling
13 - ⅓ cup (2.3 oz) granulated sugar
# Directions:
01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda until evenly mixed.
03 - In a large bowl, whisk melted butter and brown sugar together until smooth and glossy.
04 - Incorporate molasses, egg, and vanilla extract into the butter and sugar mixture. Whisk until combined.
05 - Gradually add dry ingredients to wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
06 - Scoop 1 ½ tablespoon-sized portions of dough and roll each into a ball.
07 - Roll each dough ball in granulated sugar to fully coat. Arrange balls 2 inches apart on prepared baking sheets.
08 - Bake one sheet at a time for 9 to 11 minutes until edges set and tops show crackling, while centers remain soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
