Ingredients
Scale
Dry Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Cane sugar for coating the cookies before baking.
Wet ingredients
¾ cup butter, completely softened at room temperature (don’t melt it in the microwave!)
1 cup coconut sugar
1 egg
1/4 cup blackstrap molasses
Instructions
- Make sure your butter is softened before starting the recipe. It needs at least one hour on the kitchen counter.
- In a medium bowl, sift together the flour, baking soda, salt, ginger, cinnamon and cloves.
- In a large bowl, using a hand mixer, cream together the butter, sugar, egg and molasses until lighter in color and fluffy (about 5 minutes). Stop mixing if it starts to look like it’s forming any sort of clumps.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Cover the bowl and place it in the fridge to chill for at least an hour.*
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Use your hands to roll the dough into 1 ½” balls and place them on the baking sheets, about 2 inches apart.
- Bake for 7-9 minutes. Don’t overbake — they will set more as they cool!
- Move to a cooling rack to cool completely before enjoying and storing. Enjoy!