Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup molasses
- 1 large egg
- 1 tablespoon granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream together the softened butter and brown sugar in a large bowl until light and fluffy.
- Beat in the molasses and egg into the butter-sugar mixture until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Roll the dough into 1-inch balls, coat them in granulated sugar, and place them on a baking sheet.
- Bake at 350°F (175°C) for about 10-12 minutes until the edges look set but the centers are still soft.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies and separate layers with parchment paper.
- For added nutrition, substitute half of the all-purpose flour with whole wheat flour.
- Slightly underbake to achieve softer cookies.
- Add chocolate chips for a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
