These spiced molasses cookies are a delightful twist on the classic gingersnap, offering a rich and aromatic flavor profile.
Combine the flour, ground ginger, baking soda, cinnamon, ground cloves, and salt in a mixing bowl.
Sift the dry ingredients together for a smoother dough.
In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
Ensure the butter is at room temperature for easier mixing.
Add the molasses and egg to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Do not overmix to keep the cookies tender.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Chilling helps the dough firm up, making it easier to handle.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Ensure the oven is fully preheated for even baking.
Shape the dough into 1-inch balls, roll them in granulated sugar, and place them on the prepared baking sheets, spacing them 2 inches apart.
Use a cookie scoop for uniform sizing.
Bake the cookies for 10-12 minutes, then transfer them to a wire rack to cool completely.
Remove the cookies from the oven when the edges are set but the centers are still soft.
Serve the cookies with your favorite beverage and enjoy!
Pair with a warm drink like tea or coffee for a cozy treat.
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