Chewy Molasses Ginger Cookies
Soft, crackly-topped cookies with crisp edges and a chewy center, spiced with ginger, cinnamon and cloves and rolled in coarse sugar.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 24
Pull the cookies while the centers still look slightly underdone; they finish setting on the hot sheet and stay chewy for days in an airtight container. The dough balls freeze well for up to 3 months: bake from frozen and add a minute or two.
Method
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Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt in a bowl.
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Beat the butter and brown sugar until fluffy, about . Beat in the egg and molasses until smooth, then stir in the flour mixture just until no dry streaks remain.
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Cover and chill the dough for at least , until firm enough to roll.
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Heat the oven to 350°F and line two baking sheets with parchment. Put the coarse sugar in a shallow bowl.
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Roll the dough into 1 1/2 tablespoon balls, roll each in the coarse sugar and set them 2 inches apart on the sheets.
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Bake one sheet at a time for , until the tops are cracked and the edges are set but the centers still look soft. Cool on the sheet for , then move to a rack.
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