Soft and Chewy Ginger Cookies

Step 1

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

Step 2

In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

Step 3

Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.

Step 4

Gradually add in the dry ingredients and beat until just combined.

Step 5

Cover the bowl with plastic cling wrap and refrigerate for 2 hours, up to overnight.

Step 6

Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.

Step 7

Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch 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.

Step 8

Bake for 8-10 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. If the cookies have a dome to them and are not very crinkled (this can happen if your cookie dough has been chilled for too long), just before transferring to a wire cooling rack, gently press down on them using the back of a spatula so flatten them out a bit and create the crinkle effect. Then, transfer to the cooling rack to cool down completely.