Ingredients
- 2¼ cups all-purpose flour (270 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 2 tsp ground ginger
- 1¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 pinch nutmeg
- ½ cup unsalted butter (113 g), softened
- ¾ cup dark brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup unsulphured molasses
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup granulated sugar (for coating)
- ½ cup powdered sugar (for coating)
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- baking sheets with parchment
- cookie scoop
- cooling rack
Method
- Preheat oven to 350°F (175°C). Line 2 sheet pans with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
- Cream butter with brown sugar and granulated sugar 1–2 minutes until fluffy and smooth.
- Beat in molasses, egg, extra yolk, and vanilla until glossy and combined.
- Fold in the dry ingredients just until combined. Chill dough 15–20 minutes if desired for neater cracks.
- Scoop 1½ Tbsp portions; roll each ball in granulated sugar, then in powdered sugar for a thick coat.
- Place cookies 2 inches apart on pans. Bake 9–11 minutes until cracked and just set. Cool 5 minutes on pan, then transfer to rack. Dust with extra powdered sugar if desired.
Nutrition
Calories: 140kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 95mgPotassium: 130mgFiber: 0.5gSugar: 12gVitamin A: 120IUCalcium: 20mgIron: 1.1mg
Notes
Bigger cracks: bake dough from room temp and keep the powdered sugar coat thick. Crispier: skip extra yolk and add 1–2 min bake time. Cake-like: add 2 Tbsp sour cream + ¼ tsp baking powder. Spice drops: freeze, chop fine, fold ½ cup into dough for fun texture.
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