Loading...

In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg until well combined, then mix in the molasses.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This helps the flavors meld and makes the dough easier to handle.

Preheat your oven to 375°F. Line baking sheets with parchment paper.

Place the 1/4 cup granulated sugar for rolling in a small, shallow bowl. Scoop rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball in the granulated sugar to coat evenly.

Place the sugared dough balls about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will crinkle as they cool.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg until well combined, then mix in the molasses.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This helps the flavors meld and makes the dough easier to handle.

Preheat your oven to 375°F. Line baking sheets with parchment paper.

Place the 1/4 cup granulated sugar for rolling in a small, shallow bowl. Scoop rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball in the granulated sugar to coat evenly.

Place the sugared dough balls about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will crinkle as they cool.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
