-
1
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
-
2
Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix.
-
3
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened.
-
4
Add the egg and continue beating until smooth.
-
5
Lower speed and beat in half the dry ingredients, then the molasses.
-
6
Stop the mixer and scrape down bowl and beater.
-
7
Beat in the remaining dry ingredients.
-
8
Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.
-
9
Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough.
-
10
Roll into balls between the palms of your the hands, then roll in the sugar.
-
11
Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading.
-
12
Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch.
-
13
Slide the papers from the pans to racks.
-
14
Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
