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In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
Gradually add in the dry ingredients and beat until just combined.
Cover the bowl with plastic cling wrap and refrigerate for 2 hours, up to overnight.
Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.
Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely. If the cookies have a dome to them and are not very crinkled (this can happen if your cookie dough has been chilled for too long), just before transferring to a wire cooling rack, gently press down on them using the back of a spatula so flatten them out a bit and create the crinkle effect. Then, transfer to the cooling rack to cool down completely.