Ingredients
| Item |
Amt |
| (170g) butter, softened |
3/4 cup |
| (200g) brown sugar |
1 cup |
| egg |
1 |
| molasses |
1/4 cup |
| grated ginger (or 1 tsp ground) |
2 tsp |
| (295g) all-purpose flour |
2 1/3 cups |
| baking soda |
2 tsp |
| cinnamon |
1 tsp |
| cloves |
1/2 tsp |
| salt |
1/2 tsp |
| Sugar for rolling |
to taste |
| cocoa powder |
1/3 cup |
| Reduce flour by 1/3 cup |
to taste |
Method
1
HEATHeat oven to 350°F. Line baking sheets with parchment.
2
CREAMCream butter and brown sugar; beat in egg and molasses.
3
MIXMix in flour, baking soda, spices, and salt.
4
WHISKWhisk cocoa into dry ingredients; reduce flour accordingly.
5
ROLLRoll into balls and coat in sugar.
6
BAKEBake 10–12 minutes; cool on the sheet.
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Time
26 minutes
Serves
Serves 24
Level
Easy
Ingredients
-
3/4 cup
(170g) butter, softened
-
1 cup
(200g) brown sugar
-
1
egg
-
1/4 cup
molasses
-
2 tsp
grated ginger (or 1 tsp ground)
-
2 1/3 cups
(295g) all-purpose flour
-
2 tsp
baking soda
-
1 tsp
cinnamon
-
1/2 tsp
cloves
-
1/2 tsp
salt
-
to taste
Sugar for rolling
-
1/3 cup
cocoa powder
-
to taste
Reduce flour by 1/3 cup
Method
- Heat oven to 350°F. Line baking sheets with parchment.
- Cream butter and brown sugar; beat in egg and molasses.
- Mix in flour, baking soda, spices, and salt.
- Whisk cocoa into dry ingredients; reduce flour accordingly.
- Roll into balls and coat in sugar.
- Bake 10–12 minutes; cool on the sheet.
Notes
These cookies stay chewy for days in an airtight container.
