Step 1

Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.

Step 2

Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the molasses.

Step 3

Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Then, add candied ginger mixing for a few moments more to incorporate.

Step 4

At this point, the dough will seem quite sticky! Place into an airtight container let it rest in the fridge for an hour or so until firm and chilled.

Step 5

Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.

Step 6

Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the cinnamon sugar into a small bowl, and one by one, coat each cookie completely in sugar.

Step 7

Place your preferred number of cookies onto a baking sheet and bake for about 11 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.

Step 8

If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!