Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the molasses and egg until fully combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Cover the dough and chill in the refrigerator for 30 minutes to make rolling easier.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat each in granulated sugar.
- Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra softness, slightly underbake and store cookies in an airtight container. These cookies freeze well both baked and unbaked.