Ingredients
Scale
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons vanilla extract
- ½ cup (60g) powdered sugar
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.
- In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter and brown sugar on medium speed until light and fluffy (about 2 to 3 minutes).
- Add the egg, molasses, and vanilla extract to the butter mixture. Beat again until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients just until combined.
- Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (180°C).
- Line two baking sheets with parchment paper or a silicone baking mat.
- Scoop tablespoon-sized portions of dough using cookie scoops.
- Roll each portion into a ball; expect some stickiness.
- Roll each dough ball generously in powdered sugar until fully coated.
- Place the powdered sugar-coated dough balls about 2 inches apart on your prepared baking sheet.
- Bake for 10 to 12 minutes until cookies have spread out with deep cracks on top but remain soft in the center.
- Allow cooling on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday Baking
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg