Molasses Cookie Recipe

Stir the granulated sugar and coarse sugar together in a small bowl. Set aside.

Melt the butter in a microwave-safe bowl, then let it cool for about 5 minutes. Hot butter can melt the sugars and cause greasy cookies. Scrape every bit of the butter into a large bowl. Add both sugars and, using a whisk, mix until smooth. Add the eggs and vanilla and whisk briskly until fully combined and smooth. Whisk in the molasses.

Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg over the wet ingredients and whisk to combine. Add the flour on top. Switch to an electric hand mixer and beat just until combined, being careful not to overmix. Cover the dough tightly and chill for 30 minutes.

Roll the dough into tall, cylindrical balls using about 2 tablespoons per cookie (40 grams each if using a food scale). Roll generously in the sugar mixture. Cover and refrigerate for another 45 minutes.

Preheat the oven to 325°F. Place 6 dough balls far apart on a silicone-lined sheet pan. Bake for 9 to 14 minutes, watching closely to avoid overbaking. I usually remove mine at 10 to 11 minutes. The cookies will look slightly underbaked but will firm up into perfectly chewy centers as they cool. If needed, gently press the edges inward with the back of a metal spatula right after baking.

Let the cookies rest on the baking sheet for 5-10 minutes, then transfer to a cooling rack.