INGREDIENTS:
280g all purpose flour (2 1/4 cups)
1 1/2 tsp baking soda
2 tsp ground ginger
1 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1/2 cup (100g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1/4 cup dark molasses
1 egg, room temperature
2 tsp vanilla extract
Extra granulated sugar, for rolling
INSTRUCTIONS:
In a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 4-6 minutes.
Add molasses, egg, and vanilla extract and beat until combined.
In a separate bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
On low speed, slowly mix the dry ingredients into the wet ingredients just until combined.
Place dough in refrigerator for at least 1 hour, ideally 1-2 days.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Form cookie dough balls, and roll in granulated sugar. Place on baking sheet. Bake for 10-12 minutes.
Allow to cool for 5-10 minutes on baking sheet before transferring them to a wire rack to cool completely.