These soft and chewy ginger molasses cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and cloves.
Sifting the dry ingredients ensures they are well combined and free of lumps.
In a large bowl, cream together the butter and brown sugar until light and fluffy using an electric mixer.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and molasses until fully incorporated.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar.
Chilling the dough for 30 minutes can make it easier to handle.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Spacing prevents the cookies from merging as they bake.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are crackled.
For softer cookies, bake on the shorter end of the time range.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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