1 3/4cup (250g)flour, I like to divide half all purpose and half whole wheat pastry (125g each)
2teaspoonsground ginger
1teaspooncinnamon
pinchcloves
pinchallspice
1/2teaspooncardamom
1/2teaspoonsea salt
1/2teaspoonbaking soda
1 1/2sticks (170g)sticks (170g) unsalted butter, at room temperature
1cup (200g)white sugar, 3/4 cup (150g) used in batter, 1/4 cup (50g) used later to coat cookies
1/4cup (50g) light brown sugar
1egg
3tablespoonsmolasses
1teaspoonvanilla extract
Instructions
Preheat oven to 350.
In a medium bowl, add in the flours, spices, and baking soda. Mix to combine.
In a bowl of a standing mixer using a paddle attachment or a large bowl with a hand held mixer, add in butter and beat until light and creamy, about 1 minute. Add in white and brown sugar and continue to beat for another 2 or so minutes.
Add in egg, molasses, and vanilla extract and beat until combined. Add in flour in batches and mix slowly until fully incorporated. Place dough in fridge for 10 minutes if too warm/soft to handle and make into small balls.
Place remaining white sugar (1/4 cup) in a small bowl. Scoop out about 2-tablespoon size portion balls and roll in sugar to coat. Place on baking sheet, making sure to give the cookies plenty of room to spread, as they will. I only place 6 or so on a baking sheet.
Bake cookies for 10 minutes. After 10 minutes, remove pan from oven and bang to flatten the cookies. Place bake in oven for 2 minutes and repeat once more, for a total of 14 minutes. The edges should be set but the center still soft. Let cool on baking sheet for a few minutes and then transfer to cooling rack.