Makes Two Big Cookies - for just you or to share!

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3 tablespoons butter, softened to room temperature

2 tablespoons packed brown sugar, light or dark

2 tablespoons white sugar

¼ teaspoon vanilla

1 egg yolk

1 tablespoon unsulphured molasses

½ cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

¼ teaspoon kosher salt

White Granulated Sugar for rolling (optional, but highly recommended!)

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1. In a medium bowl, use a fork or rubber spatula to stir together the softened butter and sugars until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk, vanilla, and molasses until well combined.

2. Stir in flour, baking soda, spices, and salt until combined.

3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. I like to pop the dough in the fridge to chill for ~15 minutes so they don’t spread too much.

4. Scoop the dough into two balls and roll in white granulated sugar place on a baking sheet. (Note, if you prefer thinner cookies, then shape your dough into more disc shapes vs balls).

5. Bake for 11–14 minutes - when the edges are firm and set and the centers are just set. I like my cookies to have a tender (not raw) center so they are extra tender, but you can adjust to your preferences.

6. Allow the Cookies to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount.