Extra-Soft Spiced Molasses Crinkle Cookies

Ingredients

Tick the ingredients as you go

Cookies

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup (12 tbsp; 170 g) unsalted butter, softened to room temperature
• 1/2 cup (100 g) packed light or dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (113 g / 80 ml) unsulphured or dark molasses (not blackstrap)
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract

For rolling

• 1/3 cup (67 g) granulated or coarse sugar

Instructions

1. 1

   Whisk the flour, baking soda, spices and salt together and set aside.

2. 2

   Using the paddle attachment, cream the butter with both sugars on high for about 2 minutes. Beat in the molasses, then the egg and vanilla, for about 1 minute, scraping down the bowl as needed.

   
3. 3

   On low speed, add the dry ingredients and mix just until combined; the dough will be a little sticky. Cover and refrigerate for at least 1 hour, or up to 2-3 days.

4. 4

   Heat the oven to 350°F (177°C) and line two large baking sheets with parchment or silicone mats.

6. 5

   If the dough has been chilling for more than 2 hours, let it stand at room temperature for at least 30 minutes. Roll tablespoon-size portions into balls, coat each in sugar, and set them 3 inches apart. Bake for 11-12 minutes, until the edges look set. If the tops have not cracked, rap the pan on the counter 2-3 times and bake 1 minute more.

   
7. 6

   Let the cookies cool on the pan for 5 minutes, then move them to a wire rack.

8. 7

   Store covered at room temperature for up to 1 week.