½-⅔cupturbinado sugar or other coarse sugaror granulated sugar, for rolling the cookies
Instructions
In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar. Blend until light and creamy, about 2 minutes.
1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
Add egg, egg yolk, and molasses. Mix until well combined, another 1-2 minutes.
1 large egg, 1 large egg yolk, ¼ cup molasses
In a separate bowl, whisk together the flour, cinnamon, cloves, ginger, baking powder, baking soda, and salt. Slowly add to the butter mixture. Mix until just combined.
2 ¾ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground ginger, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon Kosher salt
Using a 1-tablespoon cookie scoop, portion the dough into balls and roll in the coarse (or granulated) sugar. Place on a parchment-lined baking sheet. Chill for 30-60 minutes.
½-⅔ cup turbinado sugar or other coarse sugar
Preheat oven to 375℉. Transfer the dough to another parchment-lined baking sheet, spacing 2 inches apart. Bake for 8-10 minutes until the edges are lightly golden brown. Cool the cookies on the baking sheet for 3-4 minutes before transferring them to a cooling rack. Cool completely and store in an airtight container for 4-5 days.
Notes
To freeze the cookie dough - prepare the dough and form into balls (do not roll in sugar). Place the dough balls on a parchment-lined baking sheet. Freeze until firm, about 30 minutes. Transfer to a freezer-safe zipper-top bag and store for up to 3 months. To bake, let thaw at room temperature for 30 minutes while preheating the oven. Roll the dough in sugar, place on a parchment-lined baking sheet and bake according to the recipe directions, allowing 1-2 extra minutes of baking time.
To freeze baked cookies - Allow the cookies to cool completely. Stack the cookies, separating them with parchment paper, and place in a freezer-safe zipper-top bag. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature.
For a crispier cookie similar to gingersnaps, bake the cookies an additional 1-2 minutes.