Description
Soft, chewy molasses spice cookies with dramatic snowy sugar cracks.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (270 g)
- 2 tsp ground ginger (4 g)
- 1 1/2 tsp ground cinnamon (3 g)
- 1/4 tsp ground cloves
- 1 tsp baking soda (5 g)
- 1/2 tsp fine salt (3 g)
- 3/4 cup unsalted butter, melted and cooled (170 g)
- 1 cup packed dark brown sugar (200 g)
- 1/3 cup unsulphured molasses (105 g)
- 1 large egg, room temperature
- 2 tsp vanilla extract (10 ml)
- 1/3 cup granulated sugar for rolling (67 g)
- 1 cup confectioners’ sugar for rolling (120 g)
Instructions
- Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
- Whisk melted butter, brown sugar, molasses, egg, and vanilla until smooth.
- Fold the dry mixture into the wet mixture. Cover and chill for 2 hours.
- Heat the oven to 350°F (177°C). Line light-colored sheet pans with parchment.
- Portion dough into 24 equal balls. Roll each in granulated sugar, then coat very heavily in confectioners’ sugar.
- Space 2 inches apart and bake one pan at a time for 10-12 minutes.
- Cool on the pan for 8 minutes while the soft centers set, then move to a rack.
Notes
Chill the dough fully and use both sugar coatings for bright, lasting cracks.