Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1/2 cup unsulphured molasses
  • 2 1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Cream the softened unsalted butter and brown sugar in a large bowl until the mixture is light and fluffy.
  2. Beat in the egg and unsulphured molasses until the batter is smooth and glossy.
  3. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, 1 tsp ground cinnamon, ground cloves, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet mixture using a low speed, mixing only until the streaks of flour disappear.
  5. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  6. In a small bowl, combine the granulated sugar and the remaining 1 tsp ground cinnamon.
  7. Using a cookie scoop, portion the dough into 1-inch balls.
  8. Roll each ball in the cinnamon-sugar mixture until evenly coated.
  9. Place the balls on the prepared baking sheets, leaving 2 inches of space between them.
  10. Bake for 8 to 10 minutes until the edges are set while the centers remain slightly soft and puffed.
  11. Remove from the oven and let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.