These cookies are a delightful twist on the classic South African ginger cookies, with enhanced spices and a touch of molasses for depth.
Combine the molasses, butter, egg, vinegar, ginger, cinnamon, and cloves in a large mixing bowl.
Ensure the butter is softened for easier mixing.
Add the sugar to the mixture and stir until well combined.
Mix until the sugar is fully dissolved for a smoother dough.
Sift the flour, baking soda, and salt into a separate bowl.
Sifting helps to aerate the flour and remove any lumps.
Gradually mix the dry ingredients into the wet mixture to form a dough.
Mix just until combined to avoid overworking the dough.
Chill the dough in the refrigerator for at least 2 hours.
Chilling the dough makes it easier to handle and enhances the flavor.
Preheat the oven to 400°F (200°C) and prepare baking sheets by greasing or lining with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Roll the dough into walnut-sized balls and place them on the prepared baking sheets, leaving space between each.
Use a cookie scoop for uniform sizes.
Flatten each ball slightly with a fork.
Dip the fork in water to prevent sticking.
Bake the cookies in the preheated oven for 12-15 minutes or until golden brown.
Rotate the baking sheets halfway through for even baking.
Cool the cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Allowing the cookies to cool on the sheets helps them set.
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