Soft Gingerbread Cookies with Molasses

Ingredients:

• 2 and 1/4 cups premium flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon of baking soda
• 0.5 tsp ground cloves
• 0.5 tsp fine salt
• 110 g unsalted butter at room temperature
• 1 cup sugar + extra for rolling the cookies
• 1/3 cup molasses
• 1 large egg

Preparation:

1. Preheat oven to 190°C. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and egg and beat for another 3 minutes, until the mixture becomes lighter in color. Add the flour mixture and mix on low speed until smooth.
3. Scoop 1 tablespoon of dough and form into 2.5 cm balls. Roll them in sugar. Place the balls on the prepared baking sheets, spacing them about 5 cm apart.
4. Bake until golden brown and cracked, 12-15 minutes; the cookies will still be slightly soft. Baking them in 3 batches, one baking sheet at a time, will ensure a beautiful crisp top. The second baking sheet with cookies can remain on the counter until ready to bake. Form the remaining dough into balls, roll them in sugar, and place them on the now-cooled first baking sheet. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.