Yield: ~42 cookies

Ingredients

  • Unsalted butter, softened (1½ cups / 340g)
  • Granulated white sugar (1 cup / 200g)
  • Packed brown sugar (1 cup / 213g)
  • Unsulphured molasses (½ cup / 170g)
  • Eggs (2 large)
  • All-purpose flour (4½ cups / 639g)
  • Baking soda (4 tsp)
  • Ground ginger (1 tbsp)
  • Ground cinnamon (2 tsp)
  • Ground cloves (1 tsp)
  • Fine sea salt (1 tsp)
  • Extra granulated sugar for rolling

Directions

  1. Combine flour, baking soda, cinnamon, cloves, ginger, and salt in a medium bowl. Set aside.
  2. Using a mixer, cream softened butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Add eggs one at a time, then molasses, beating until combined. Gradually incorporate dry ingredients.
  3. Transfer dough to an airtight container and refrigerate for at least 2 hours until completely chilled.
  4. Preheat oven to 350°F and line a baking sheet with parchment paper.
  5. Roll dough into 1-inch balls and coat thoroughly in sugar. Place on prepared baking sheet.
  6. Bake for 8-10 minutes until cookies begin to crack on top. Cool for 4-5 minutes on the sheet, then transfer to wire racks.

Notes

  • Store in a sealed container for up to 4 days, or freeze for up to 3 months
  • Adapted from Gimme Some Oven