Ingredients
Method
Prepare and Mix Dough
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the softened butter, kosher salt, vanilla extract, molasses, cinnamon, ginger, nutmeg, and granulated sugar. Beat with an electric hand mixer on medium speed until light and creamy, about 1 to 2 minutes.
- Add the egg and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Add the flour and baking soda, then mix on low speed until just combined. Do not overmix.
Shape and Coat Cookies
- In a small bowl, whisk together the 1/4 cup granulated sugar and 1 teaspoon cinnamon for the coating.
- Using a cookie scoop (about 1 1/2 tablespoons each), portion the dough and roll each portion into a smooth ball. Roll each ball in the cinnamon sugar mixture until evenly coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 11 to 12 minutes for chewy cookies, or 13 to 14 minutes for crispier cookies.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up as they cool.
Nutrition
Notes
For best results, use room temperature butter and egg to ensure a smooth, even dough. Measure your flour by stirring it first, then spooning it into the measuring cup and leveling with a knife—this prevents dense cookies. Do not overmix the batter after adding the flour; mix only until no streaks remain to keep the cookies tender. If you prefer extra crunch, bake the cookies for an additional 2 minutes. Store cooled cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well; place unbaked dough balls on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.