Ultra Thick and Chewy Ginger Sugar Cookies

Preheat oven to 350ºF.

Add butter to a stand mixer with the paddle attachment. Cream until light and fluffy, 2–3 minutes. Add in brown sugar and cream for another 2 minutes until combined.

Add in egg and molasses, mix to combine. Make sure to scrape the sides of the bowl throughout.

Combine flour, ginger, cloves, cinnamon, salt and baking soda in a medium bowl. Add the dry ingredients to the wet ingredients in two parts. Do not over-mix the batter. Cover and place batter in the refrigerator for an hour to keep the cookies from spreading in the oven.

Shape into 1-tablespoon-sized cookies and roll each cookie in regular sugar. Place cookies on a baking sheet with a silicone baking mat. Using a fork gently press down on the cookie to make a criss-cross pattern.

Place in the oven and cook for 11–12 minutes until set. Allow the cookies to cool on the baking sheet for a couple of minutes. Transfer the cookies to a wire rack and allow to cool completely.

Sprinkle a little extra sugar on top and serve!