A warm and chewy cookie spiced with cinnamon, ginger, cloves and molasses. The best way to enjoy the flavors of Fall anytime of the year! Important note: the dough needs to chill for 2-3 hours before baking!
-3/4 cup + 2 tablespoons butter, softened (or 3/4 cup shortening)
-1 cup dark brown sugar, packed
-1/4 cup molasses
-2 and 1/4 cup all-purpose flour
-1/2 teaspoon kosher salt
-2 teaspoons baking soda
-1 and 1/2 teaspoons cinnamon
-1 and 1/2 teaspoons ginger
-1/2 teaspoon cloves
-1/2 cup white sugar for rolling the cookies
1. In a large bowl with a handheld mixer, or in your stand mixer, beat the butter (or shortening) with the 1 cup dark brown sugar. Beat about 1 minute until smooth. Add the 1 egg and the 1/4 cup molasses and beat until smooth.
2. On top of this molasses mixture, pour the 2 and 1/4 cups flour (don’t mix yet!!) then pour on top of the flour the 2 teaspoons baking soda, the 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, the 1 and 1/2 teaspoons ginger, and the 1/2 teaspoon cloves. Gently stir with to start to incorporate these dry ingredients into the molasses batter, then using you mixer again blend until combined. Don’t over mix! At the end, use your spoon again to make sure all the dry ingredients have blending into the batter. Place the bowl in the fridge for 2-3 hours.
3. After the 2 hours, preheat oven to 350. Pour the 1/2 cup of white sugar into a bowl or on a plate. Roll to cookie dough into ball about the size of a walnut, then roll in the sugar to completely cover all sides of dough. Place on a baking sheet and bake for 9 minutes. I needed to bake 3 batches, hence the cook time of 27 minutes. Remove from oven and sprinkle with a little more white sugar.
Do not skip the step of chilling the dough! If you do you’ll have cookies that are way too flat.