Ingredients

• 1/4 cup unsalted butter, softened
• 1 cup plus 1 sugar, divided
• 1 large egg, beaten
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/3 cup crystallized ginger, finely chopped

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Cooking Directions

Step 1

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

Step 2

Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.

Step 3

Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

Step 4

Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.

Step 5

Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

Step 6

Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.