Method
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat 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. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Cover the dough and chill in the refrigerator for at least 3 hours or overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
- Shape the dough into 1.5-inch balls. Roll each ball generously in powdered sugar to coat completely.
- Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the tops are crackled. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
For the best flavor, use fresh, high-quality spices.
Do not skip chilling the dough; it's essential for the crinkle effect and chewy texture.
Store cookies in an airtight container at room temperature for up to one week.
Do not skip chilling the dough; it's essential for the crinkle effect and chewy texture.
Store cookies in an airtight container at room temperature for up to one week.