Instructions
Step 1. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
Step 2. Cream the Butter & Sugar:
- Using a stand mixer or hand mixer, beat the butter and sugar for 2–3 minutes until the mixture becomes light, pale, and fluffy.
Step 3. Add the Egg & Molasses:
- Add the egg, vanilla extract, and molasses. Mix until everything is fully combined.
Step 4. Combine Wet and Dry Ingredients:
- Gradually add the dry mixture to into the wet mixture. Mix until a soft, slightly sticky dough forms, this is exactly what you want.
Step 5. Chill the Dough (Very Important!):
- Refrigerate the dough for 30 minutes.
- Chilling prevents the cookies from spreading too much and gives them that perfect chewy texture.
Step 6. Shape and Roll:
- Preheat your oven to 350°F (177°C).
- Roll the chilled dough into 1-inch balls, then roll each ball in granulated sugar for that sparkly finish.
Step 7. Bake:
- Place the cookie balls on a parchment-lined baking sheet, leaving about 2 inches of space between each.
- Bake for 9–10 minutes, until the edges are set but the centers still look soft.
- (Don’t overbake — that’s the secret to ultra-chewy cookies.)
Step 8. Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.