Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- In a large bowl, cream butter and sugar until light and fluffy
- Beat in egg and molasses to butter mixture.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt.
- Gradually add dry mixture to wet. Mix until just combined.
- Roll dough into 2-3 inch balls and roll each one in sugar. This gives them a little extra crunch on the outside without compromising chewiness.
- Bake for about 10-12 minutes, or until puffy and lightly browned.
- Remove and let cool, then dive in! ***
Notes
** I suggest using a large cookie scooper, the 1.5 tablespoon scooper from OXO is great, but if you have their 3 tablespoon scooper try that one. These cookies are best when they are on the large side.
***I have been known to use these to make sandwiches. Just take two cooled cookies and add a filling. My favorites are marshmallow buttercream and cinnamon ice cream.
Adapted from this recipe from Taste of Home