Rolling the dough in sugar helps make the outside of the cookie crisp while leaving the inside soft.
Servings: 14 large cookies
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 cup sugar
Set an oven rack on the middle level and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, sift the flour, baking soda, salt, cinnamon, ginger and cloves and set aside.
Using a stand mixer on medium speed, beat the butter and brown sugar until blended, about 1 minute, stopping the mixer to scrape the sides of the bowl as needed. Add the egg and molasses and mix until blended and light brown in color, about 1 minute. Reduce speed to low and add the flour mixture, mixing just to incorporate it.
Spread the sugar on a large piece of wax paper. Roll 3 tablespoons of the dough between your palms into a 2-inch ball. Roll each ball in the sugar and place it on the prepared baking sheets, spaced 2 inches apart. Bake 1 sheet at a time for about 14 minutes or until the tops of the cookies feel firm and have several large cracks but the insides are still soft. Remove from oven and cool for 5 minutes, then use a wide spatula to transfer the cookies to a wire rack to cool completely. May be stored in an airtight container at room temperature for up to 4 days.
Adapted from "Big Fat Cookies," by Elinor Klivans (Chronicle Books, 2005).
Tested by Marcia Kramer.
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