Ingredients
Scale
- 3 cups flour
- 3 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground allspice (can sub ½ tsp cloves)
- 1 tsp salt
- 1 cup butter, softened
- 2/3 cup granulated sugar (plus extra for rolling)
- 2/3 cup brown sugar
- 1/3 cup unsulphured molasses
- 2 eggs
- 1 tsp vanilla extract
Instructions
- If baking that day, preheat oven to 350 degrees and spray baking sheet lightly with cooking spray or line with parchment. If making dough ahead of time, skip this step until ready to bake.
- Place flour, baking soda, ginger, cinnamon, allspice, and salt in a medium-sized bowl. Stir to distribute evenly and set aside.
- Place soften butter in bowl of stand mixer (can also use large bowl with hand mixer) and beat at medium high speed with white and brown sugars for 2-3 minutes, until smooth and fluffy. Add molasses, eggs, and vanilla to the bowl, beating until smooth.
- Add the dry ingredients to the wet ingredients in three batches, beating until smooth after each addition.
- If baking cookies that day, cover the mixing bowl with plastic wrap and chill in the refrigerator for 2 to 4 hours, before moving on to steps 6 & 7. If making ahead, divide dough into three portions and flatten into disc and wrap tightly with plastic wrap. Wrapped dough will keep in the refrigerator for up to a week, or placed into plastic zipper bags and stored in the freezer for up to three months. (Frozen dough should thaw 30 minutes.)
- Roll cookie dough into one-ounce balls (about the size of a walnut), then roll in granulated sugar.
- Place balls onto a prepared baking sheet, leaving space between, and bake in preheated oven for 10-12 minutes. Remove cookies from oven and allow them to cool.