Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter and brown sugar until light and fluffy using an electric mixer.
- Beat in the molasses and egg until well combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading.
- Roll the dough into 1-inch balls. Place onto prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle with coarse sugar, if desired.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra spice, add 1/2 teaspoon of ground allspice. Store cookies in an airtight container at room temperature for up to a week.