Sort ingredients
doreyzoo327
QR Code
Listen
Pdf
In a medium mixing bowl bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Then, add molasses and vanilla and beat on low until combined.
Gradually add in the dry ingredients and beat until just combined.
Cover the bowl with plastic cling wrap and refrigerate for 2 hours.
Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.
Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1.5 tablespoons of cookie dough at a time, and roll into a ball.
Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches (or freeze some uncoated cookie balls to bake later).
Bake for 10-12 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.