This is a recipe I have used for many years and it's always a winner! The chewy texture and bright, ginger flavor will delight even the most picky cookie eater. The only thing that can make these better is adding a swirl of cream cheese frosting. In the past, I have made cookie sandwiches with these cookies and cream cheese frosting in the middle.
Ingredients
1 cup sugar
3/4 cup unsalted butter at room temp
1/4 cup molasses
1 large egg
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1/4 teaspoon Ground Nutmeg
1/2 teaspoon salt
sugar for rolling
Instructions
In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
Cover with plastic wrap and chill in the refrigerator for at least an hour.
Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
Use a medium cookie scoop to shape the dough into approx. 1" balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
Enjoy!
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