Molasses Ginger Cookies

Steps

• Dough: Cream the butter and brown sugar until fluffy, about 3 minutes.
• Dough: Beat in the molasses and the egg until fully combined.

  Tip: The mixture may look curdled at this stage. It comes back together once the flour goes in.

• Dough: Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together, then mix in just until combined.
• Chill: Chill at least an hour — the dough is too soft to handle otherwise.
  ⏱ Start 60 min timer
• Bake: Roll into walnut-sized balls, roll each in the granulated sugar, and space well apart on a lined sheet.
• Bake: Bake at 190°C (375°F) until puffed and cracked and the edges are set — the centres should still look soft and glossy.
  ⏱ Start 11 min timer

  Tip: Molasses browns fast. Check at 9 minutes; a minute too long here is the difference between chewy and hard.

• Bake: Cool on the pan 5 minutes before moving to a rack.
  ⏱ Start 5 min timer