Description

Experience the perfect blend of nostalgic warmth and spicy ginger with these classic cookies. Each bite features a crackled, sugar-dusted top and a chewy molasses center that makes them an irresistible addition to your cookie jar.

Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar, plus extra for rolling
2 large eggs
1/2 cup molasses
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a stand mixer fitted with the paddle attachment, cream the room-temperature butter and two cups of granulated sugar on high speed for 2 to 3 minutes until pale and fluffy.
Reduce the mixer speed to medium-low and add the eggs one at a time, followed by the molasses, scraping down the sides to ensure a uniform mixture.
In a separate mixing bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
Gradually add the dry ingredients to the mixer on low speed, mixing only until no white streaks of flour remain.
Use a medium cookie scoop to portion the dough, then roll into balls and coat them generously in a bowl of granulated sugar.
Place the dough balls on the prepared baking sheets about two inches apart and bake for 9 to 11 minutes.
Allow the cookies to rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the most consistent snap, ensure your ground ginger is fresh, as older spices can lose their aromatic potency. If your kitchen is particularly warm, chilling the portioned dough balls for 15 minutes before rolling them in sugar will help maintain a thicker, chewier texture during the baking process.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American