Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and molasses until well combined.
- In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, ground cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours or overnight. This is a crucial step for flavor and to prevent spreading.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the powdered sugar in a small bowl.
- Shape the chilled dough into 1.5-inch balls. Roll each ball in powdered sugar until it is generously coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the tops are crackled. The centers should still be slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Do Not Skip Chilling: Chilling the dough is essential for the best flavor and texture.
Don't Overbake: For a chewy cookie, remove from the oven when the center is still soft.
Storage: Store in an airtight container at room temperature for up to one week.
Don't Overbake: For a chewy cookie, remove from the oven when the center is still soft.
Storage: Store in an airtight container at room temperature for up to one week.