Ingredients:

• 2 and 1/4 cups (281g) all-purpose flour, spooned & leveled
• 1 and 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1/3 cup (80ml) unsulphured or dark molasses (avoid blackstrap; Grandma’s is a great option)
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

For Rolling:

• 1/3 cup (67g) granulated or coarse sugar

Instructions:

1. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on high speed using a hand mixer or stand mixer (with the paddle attachment) until light and fluffy—about 2 minutes. Add the molasses, egg, and vanilla extract, beating until fully combined.
3. Combine Wet and Dry Ingredients: On low speed, slowly add the dry ingredients to the wet mixture until just combined. The dough should be slightly sticky. Cover the dough with plastic wrap or aluminum foil, and chill in the refrigerator for at least 1 hour (or up to 2–3 days for deeper flavor).
4. Preheat the Oven: When you're ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
5. Form the Cookies: Once chilled, scoop 1 tablespoon of dough at a time and roll it into balls. Roll each ball in granulated sugar and place them 3 inches apart on the prepared baking sheets.
6. Bake: Bake the cookies for 11–12 minutes, or until the edges are set. If the tops don’t crack like the classic molasses look, take the baking sheet out and gently tap it on the counter 2-3 times. This helps them spread and crack. Return to the oven for an extra minute if needed.
7. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.  

Storage:

• Room Temperature: Keep cookies covered at room temperature for up to 1 week.
• Freezing: Freeze baked cookies for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. You can also freeze unbaked dough balls (before rolling in sugar) for up to 3 months. Let the dough sit at room temperature for 30 minutes before rolling in sugar and baking.

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