Ingredients
- 4½ cups (540g) all-purpose flour
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 2 tsp baking soda
- ½ tsp salt
- 1½ cups (340g) unsalted butter, softened
- 2 cups (400g) packed brown sugar
- 2 large eggs
- ½ cup (120ml) unsulphured molasses
- 4 tsp vanilla extract
- 1 cup (120g) powdered sugar, for coating
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream butter and brown sugar in a stand mixer for 2–3 minutes until light and fluffy.
- Add eggs one at a time, then mix in molasses and vanilla until smooth.
- Gradually add dry ingredients and mix until just combined. Do not overmix.
- Chill dough in the refrigerator for at least 30 minutes.
- Roll tablespoon-sized portions into balls and coat generously in powdered sugar.
- Place on baking sheet and bake for 10–12 minutes until tops are cracked and edges set.
- Cool on tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- Add orange zest for a citrus twist.
- Stir in mini chocolate chips for extra sweetness.
- Mix cinnamon into powdered sugar for deeper flavor.
- Add a pinch of black pepper for enhanced spice warmth.
- Use 1:1 gluten-free flour blend for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
