Ingredients
Scale
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar, plus 1/3 cup coarse or sanding sugar for rolling
- 1 large egg plus 1 egg yolk, at room temperature
- 1/3 cup molasses, not blackstrap
- 1 teaspoon pure vanilla extract
- 2 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon fine sea salt
Instructions
- Heat the oven to 350 degrees F. Line two large baking sheets with parchment paper and put the coarse sugar in a small shallow bowl.
- Whisk the melted butter, brown sugar and granulated sugar in a large bowl until glossy, about 30 seconds.
- Whisk in the egg, the yolk, the molasses and the vanilla until the mixture looks like dark caramel.
- Sprinkle the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt over the bowl. Fold just until no dry flour shows.
- Scoop 24 portions of about 1 1/2 tablespoons each and roll each one between your palms into a smooth ball.
- Roll each ball firmly in the coarse sugar until fully coated, then set 12 balls on each sheet, spaced well apart.
- Bake both sheets at once, one on the upper rack and one on the lower, for 9 to 10 minutes, swapping racks and turning the sheets halfway.
- Pull the trays when the edges look set and matte and the centers are still puffed and soft.
- Leave the cookies on the hot trays for 5 minutes, then move them to a rack to cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
- Calories: 160
- Sugar: 17
- Sodium: 170
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30