Ingredients
3/4 cup butter (I use unsalted) (softened)
1 cup light brown sugar , packed
1 large egg
1/4 cup molasses
2.25 cups (330 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/4 cup granulated sugar (for rolling the cookies)
Optional: white chocolate melting wafers (for dipping), sprinkles
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy. Add in the egg and beat until smooth. Next add in the molasses and mix until combined.
Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes.
Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
ginger molasses cookies
Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack.
chewy molasses cookies
Dip half the cookies in melted white chocolate half way if desired and place on wax paper or parchment paper if desired. Allow to harden.