Soft Chewy Molasses Cookies

1. Heat the oven. Preheat to 350°F. Line two sheet pans with parchment.

2. Mix the dry ingredients. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves (if using), and salt.

3. Cream butter and sugar. In a large bowl, beat softened butter and brown sugar until lighter in color and fluffy, about 1 to 3 minutes (mixer speed and butter softness can change the timing).

4. Add the wet ingredients. Beat in the egg, then mix in molasses and vanilla. Scrape down the bowl so everything actually gets invited to the party.

5. Combine. Add the dry ingredients and mix just until no dry flour remains. The dough will be soft and slightly sticky.

6. Roll and sugar-coat. Scoop into 1 1/2 tablespoon portions (or about 30 g each). Roll into balls, then roll each ball in granulated sugar.

   

7. Bake. Place dough balls 2 inches apart. Bake for 9 to 11 minutes, until the edges look set and the tops are crackly, but the centers still look a little soft and puffed. Note: dark sheet pans can brown cookies faster, so start checking at 8 to 9 minutes if that is what you use.

   If baking two pans at once, rotate and swap racks halfway through. For the most even results, bake one sheet at a time on the middle rack.

8. Cool. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. They will firm up as they cool (but nobody is going to judge you for a warm one).

   

Quick tips

• For thicker cookies: If your kitchen is warm and the dough feels very sticky, pop the bowl in the fridge for 15 minutes.
• For extra crisp edges: Use a light-colored sheet pan and bake on the middle rack.
• For picture-perfect rounds: Right after baking, swirl a round cutter around each cookie to nudge the edges into a circle.