Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes on medium speed until light and fluffy.
- Add molasses and mix until incorporated and smooth.
- Beat in egg, egg yolk, baking soda, salt, ginger, cinnamon, and cloves. Mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add flour, mixing just until dough comes together. The dough should be soft but not sticky.
- Using a 2-tablespoon cookie scoop, portion out the dough and roll into smooth balls. This recipe makes approximately 24 cookies.
- Roll each dough ball generously in the extra sugar until well coated, then place on baking sheet 2-3 inches apart.
- Bake for 9-11 minutes until edges are golden brown and set, but centers still look slightly soft and puffy.
- Allow cookies to cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, make sure butter is at room temperature before starting. Don't overbake - cookies will firm up as they cool. Use a cookie scoop for uniform sized cookies. Store in an airtight container at room temperature for up to 5-7 days. Dough can be made 2 days ahead and refrigerated, or dough balls can be frozen for up to 2 months.
