Author: Sara Knows Baking
Ingredients:
• 3/4 cup (185g) unsalted butter, softened to room temperature (not melted*)
• 1/2 cup (100g) granulated (white) sugar
• 1/2 cup (100g) packed brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups (319 grams) all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon ground ginger
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (100g) granulated (white) sugar
• 1/2 cup (100g) packed brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups (319 grams) all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon ground ginger
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
Cooking Instructions:
1. in a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
2. In a mixer, cream together the butter and both sugars until the mixture is light and fluffy, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
3. Seal with cling wrap and refrigerate for at least 2 hours, or until the dough is completely chilled.
4. Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
5. Roll the dough into small balls, about 1-inch in diameter.
6. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
7. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes.
2. In a mixer, cream together the butter and both sugars until the mixture is light and fluffy, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
3. Seal with cling wrap and refrigerate for at least 2 hours, or until the dough is completely chilled.
4. Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
5. Roll the dough into small balls, about 1-inch in diameter.
6. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
7. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes.
