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Rolling the chilled dough balls in coarse sugar before baking is what gives these their signature sparkly, crackled surface - the sugar crystals catch and hold as the cookie spreads and cracks in the oven. A generous hit of both fresh and ground ginger alongside molasses gives these real warmth and depth rather than just background spice.
Per serving
130kcal
Calories
1g
Protein
20
Prep Time
75 min
Cook Time
12 min
Servings
24 people
Difficulty
easy
Carbs
5g
Fat
12g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
In a large bowl, beat the softened butter and brown sugar together for 2-3 minutes, until light and fluffy.
Add the egg and molasses, beating until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Cover the dough and refrigerate for at least 1 hour, until firm enough to roll.
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Scoop the chilled dough into balls, about 1.5 tablespoons each, and roll each ball in the coarse sugar to coat.
Place the sugared dough balls on the baking sheets, spacing them a couple of inches apart.
Bake for 10-12 minutes, until the tops are crackled and the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chill the Dough Before Rolling: The dough is quite soft and sticky right after mixing, so a good chill makes it much easier to roll into balls without the sugar coating sliding off. Don't Overbake: Pull the cookies from the oven while the centers still look slightly soft - they continue to set as they cool, and this is what keeps them chewy rather than crisp and dry. Use Coarse or Turbinado Sugar for Rolling: Regular granulated sugar works, but coarse sugar gives a more pronounced sparkly, crunchy exterior that's characteristic of these cookies.
Yes, add about 1 tablespoon of finely grated fresh ginger alongside or instead of some of the ground ginger for a sharper, more intense ginger flavor.
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