Molasses Ginger Cookies

Dough

• 3/4 cup Butter, softened
• 1 cup Brown sugar, packed
• 1/3 cup Molasses — unsulphured, not blackstrap
• 1 Egg
• 2 1/2 cups All-purpose flour
• 2 tsp Baking soda
• 2 tsp Ground ginger
• 1 tsp Ground cinnamon
• 1/2 tsp Ground cloves
• 1/2 tsp Salt

Coating

• 1/3 cup Granulated sugar

Dough

1. Cream the butter and brown sugar until fluffy, about 3 minutes.
2. 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.)
3. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together, then mix in just until combined.

Chill

1. Chill at least an hour — the dough is too soft to handle otherwise.

Bake

1. Roll into walnut-sized balls, roll each in the granulated sugar, and space well apart on a lined sheet.
2. Bake at 190°C (375°F) until puffed and cracked and the edges are set — the centres should still look soft and glossy. (Tip: Molasses browns fast. Check at 9 minutes; a minute too long here is the difference between chewy and hard.)
3. Cool on the pan 5 minutes before moving to a rack.