Ingredients:

  • 375g All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 1/4 tsp Ground allspice
  • 1/2 tsp Fine sea salt
  • 170g Unsalted butter, slightly cool
  • 200g Granulated sugar
  • 50g Granulated sugar for rolling
  • 1 Large egg, room temperature
  • 80ml Unsulfured molasses
  • 1 tsp Pure vanilla extract

Instructions:

  1. Whisk together the sifted all-purpose flour, baking soda, ground ginger, cinnamon, cloves, allspice, and sea salt in a medium bowl until spices are evenly distributed.
  2. In a separate large bowl, beat the cool room-temperature butter and 200g of granulated sugar on medium speed for exactly 2 minutes until the texture resembles wet sand.
  3. Stream in the egg, molasses, and vanilla extract. Mix until the batter is deep, glossy, and mahogany in color.
  4. Slowly fold the spiced flour mixture into the wet ingredients using a spatula until no white streaks remain.
  5. Cover the dough and refrigerate for at least 1 hour to allow for proper hydration and fat stabilization.
  6. Preheat oven to 350°F (175°C). Use a #20 cookie scoop to form large balls, roll them twice in the remaining 50g of granulated sugar, and place on a heavy-duty baking sheet.
  7. Bake for 12 minutes until the edges are set and the tops have developed deep cracks. Cool on the sheet for 5 minutes before transferring to a wire rack.