Ingredients
Scale
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 1 large egg
- ¼ cup molasses (dark or robust for deep flavor)
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup granulated sugar (for rolling)
Instructions
- Prepare the Dough:
In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and molasses, mixing well after each addition. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft. - Chill the Dough:
Cover the dough and chill in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape and enhances their flavor. - Preheat and Shape:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and then roll in granulated sugar to coat. Place on the prepared baking sheets, spacing them about 2 inches apart. - Bake:
Bake for 8–10 minutes, or until the edges are set, and the tops have a crackled appearance. The centers will still be soft but will firm up as they cool. - Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
