Ingredients:
1/2 cup softened butter
1 cup brown sugar
1 cup caster sugar
1/2 cup molasses
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon ground ginger
3 cups flour
1/2 cup caster sugar for rolling dough ball in
optional: 1/2 cup chopped crystallized ginger
Method:
Heat the oven to 350 degrees. Add butter and sugars to the bowl of a mixer. Cream the sugar and butter until smooth using the paddle attachment. Add vanilla, salt, all the spices and the baking soda and baking powder. Mix well. Add the eggs and molasses and mix again. Add flour and mix until just combined. Add chopped ginger at this point if you're adding it. Use a 1 tablespoon cookie scoop. Scoop dough, roll it into a ball and roll it in caster sugar. Place each ball on a parchment lined baking sheet. The cookies will spread so leave a few inches between the cookies. Bake cookies for 7-8 minutes. You want the cookies to be just set on top and a little brown on the edges. Drop the sheet pan on the counter to crinkle the cookies. Transfer to a cooling rack. Place cookies in an airtight container.
These are great day one, but my favorite on day two. They are extra chewy.
