Crisp Molasses Cookies

Yield: About 30 cookies

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 50 minutes

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Ingredients:

 * 2 cups all-purpose flour
 * 1 teaspoon baking soda
 * 1 teaspoon ground cinnamon
 * 1 teaspoon ground cloves
 * 3/4 teaspoon ground ginger
 * 1/2 teaspoon salt
 * 3/4 cup unsalted butter, softened to room temperature
 * 1 cup granulated sugar
 * 1/4 cup unsulphured or dark molasses1
 * 1 large egg, room temperature
 * 1 teaspoon pure vanilla extract
 * for rolling:  2/3 cup granulated or coarse sugar

Directions:
Make ahead tip:  Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (not rolled in sugar) freeze well for up to 3 months. Roll frozen dough balls in the sugar and bake for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
 * 1) Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
 * 2) Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
 * 3) Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
 * 4) Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
 * 5) Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
 * 6) Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes
Enjoy!!
 * 1) I used 1/3 cup of granulated sugar and 1/3 cup of a coarse sugar, like sugar in the raw, for rolling. I liked the larger granules on these cookies! You can roll in ALL granulated sugar or ALL coarse sugar. Whichever you'd like.