Soft and chewy with the perfect amount of ginger, cinnamon, and molasses, Ginger Cookies are as easy to make as they are to eat!
(281 g) all-purpose flour
(170 g) butter,
(200 g) dark brown sugar
(84 g) molasses
Preheat oven to 350°F.
Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter, and sift into a bowl. Set aside.
In a large bowl, mix together the butter and brown sugar until light and fluffy.
Beat in the egg. Then, stir in the molasses.
Add the sifted ingredients into the molasses mixture.
Use a 2 tablespoon scoop to scoop out the dough and then use your hands shape the dough into a round ball.
Roll each ginger cookie dough ball into the granulated sugar and place the cookies a couple of inches apart onto a lined baking sheet, flattening* slightly.
Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
If you want your cookies to look like mine, you will need to flatten them slightly.