#butternutbakery

Ingredients

2 2/3 cup (350g) all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 cup unsalted butter, room temp

3/4 cup (180g) dark brown sugar, packed

3/4 cup (150g) granulated sugar

1 large egg

1/4 cup (80g) unsulphured molasses

1 tsp vanilla extract

Coating

1/2 cup (100g) granulated sugar

1 tsp ground cinnamon

Instructions

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Whisk together the flour, baking soda, salt, and spices in a medium sized bowl and set aside.

In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars on medium-high speed for 2-3 minutes or until smooth, light and fluffy. 

Scrape down the bowl and add the egg, molasses, and vanilla and mix again on the same speed for another 2-3 minutes. The mixture should be silky, light and creamy. 

Pour in half of the dry ingredients and mix on medium-low speed until barely combined. Scrape down the bowl and then pour in the rest of the dry ingredients. Mix again on that same low speed until just combined.

Use a rubber spatula to manually mix together the dough, working in any dry ingredients that may have settled to the bottom of the bowl. 

Off to the side, add the sugar and cinnamon to a bowl and mix to combine. 

Using a 2 oz ice cream scoop, or 1/4 measuring cup, scoop out the dough and toss in the cinnamon sugar mixture. 

Place about 5 cookies on the large baking sheet, evenly and well spaced apart. Bake for 13-15 minutes, or until the edges are a light golden brown and the center is pale and puffed. The cookies will darken, flatten, and settle as they cool. 

If the cookies spread a bit too much, use a fork to nudge in the sides right when you pull the cookies from the oven.