Chewy Molasses Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1/3 unsulphured or dark molasses (do not use blackstrap; Grandma's brand is recommended)
• 1 large egg
• 2 tsp pure vanilla extract

For rolling dough:

• 1/3 cup granulated or coarse sugar

Instructions

1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2. In a large bowl using a handheld stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined (about 2 minutes). Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined (about 1 minute). Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.
4. Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone mats (recommended, but not necessary). Set aside.
5. Remove cookie dough from the refrigerator. If the dough chilled for longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough (1 tablespoon each) into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set.

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