These are amazing with coffee, and I plan to make a bunch to give to my boyfriend’s family for the holidays.
- 3/4 cup butter, softened, cubed
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 tablespoon fresh ginger, grated very fine
- 2 and 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 – 1/2 cup granulated sugar, to roll the cookie dough in
- Using a stand mixer (optional but makes things so much easier) with the paddle attachment, cream together the butter and the sugar. Once it’s pale and fluffy, add the egg, and then the molasses and the ginger.
- In a separate bowl, whisk together the flour, cinnamon, cloves, salt, and baking soda.
- Add the dry ingredients to the wet, half a cup at a time, until a very soft cookie dough forms.
- Form the cookie dough into balls. I used a tablespoon and a third (four teaspoons total) of dough per ball. Roll the balls in the additional granulated sugar, and place them on a parchment paper-lined baking sheet about three inches apart, as they spread quite a bit.
- Bake them in a 350°F oven for 15-17 minutes. I found that 16 minutes about 8 inches from the heating element gives the outside a light crunch but the inside is still soft and chewy.