Sugar and spice - and all things nice - like dark molasses, ginger, cloves, and cinnamon make these a chewy, soft seasonal favorite. Just like Grandma made, but easier!
Prep time: 20 minutes
Chill: 1-2 hours (for best results)
Bake: 8-10 minutes
Makes: 24 cookies / 2 dozen
Ingredients you need:
3 tbsp butter, softened
Included in the kit (listed below in bold):
Gather your kitchen essentials:
Medium-sized mixing bowl
(optional) #70 (1 tbsp) cookie scoop
(optional) parchment paper
Helpful tips & tricks:
For even proportions, use a #70 (1 tbsp) cookie scoop.
Only bake one cookie sheet at a time.
For easy clean-up, use parchment paper to line the cookie sheets or wire racks.
For best results, allow cookie sheet to cool completely between batches.
Measure 3 tbsp of sugar in small bowl; set aside.
Beat remaining sugar, brown sugar and softened butter in a medium bowl with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
Mix in egg and molasses on low speed until blended.
Slowly mix in flour mixture until thick dough forms, stopping mixer to scrape sides and bottom as you go.
Chill dough in refrigerator for 1 to 2 hours.
Preheat oven to 350°F (325°F for dark or nonstick cookie sheet).
Shape dough into balls about 1 tbsp in size. Roll in reserved sugar until coated. Discard excess sugar.
Place balls 3 inches apart on cookie sheet.
Bake 8 to 10 minutes, or until edges are set. Let cool 1 minute.
Transfer to wire rack, and let cool completely.