Chewy Ginger Molasses Cookies

These cookies are a tradition in our household! Now the key to these tasty treats is to load them with spices and not bake them for too long. If you over-bake them they lose their chewy goodness, and nobody wants that! These cookies are great for anytime of the year, but making them for Christmas is almost a must. The combined aroma of ginger, cinnamon, cloves and nutmeg makes baking them as big a treat as eating them. You can make them ahead of time – I would recommend a few days before Christmas and store them in an airtight container until it is time to these yummy treats to your family and friends!

What's your favorite Christmas time cookie?

Yields 2 1/2 dozen

Ingredients

2 cups all-purpose flour
1 stick unsalted butter, room temperature
1/3 cup granulated sugar, plus more for rolling
1/3 cup light or dark molasses
1/4 cup dark brown sugar
1 large egg
2 teaspoons baking soda
1 1/2 teaspoons cinnamon, plus more for rolling
2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon salt

Directions

Preheat oven to 375º F.
In a bowl, sift together flour, baking soda, cinnamon, ginger, cloves, cardamom and salt.
In a mixer, cream together the butter and white sugar for 3-4 minutes, then add in molasses, egg and brown sugar. Scrape the sides of the bowl and beat until just combined.
Add in 1/3 cup of dry ingredients at a time to the butter/egg/sugar mixture, until completely incorporated.
Place more white sugar and cinnamon in a separate medium bowl and begin forming cookie balls. Roll each ball in sugar-cinnamon mix so that it is evenly coated, then place on baking tray. Leave 2 inches between cookies.
Bake for 8-10 minutes, rotating halfway through, until cookies look cracked and just set around the edges. Centers should still be semi-soft. Transfer to wire rack to cool.