These spiced molasses cookies are a delightful twist on the classic, offering a perfect balance of sweetness and spice.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the light brown sugar and unsalted butter until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the large egg and dark molasses to the mixture, and beat until well combined.
Crack the egg into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and fine salt.
Sifting the dry ingredients ensures a lump-free dough.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Mix just until combined to avoid overworking the dough.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Chilling the dough helps the cookies maintain their shape during baking.
Shape the dough into small balls, about 1 inch in diameter, and roll them in granulated sugar to coat.
Use a small cookie scoop for uniform cookie sizes.
Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Spacing the cookies ensures they bake evenly without sticking together.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Avoid overbaking to keep the cookies soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet allows the cookies to firm up slightly before moving.
Serve the cookies once cooled and enjoy their delightful spiced flavor.
Pair with a warm beverage for a cozy treat.
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