115gunsalted butter, melted(4oz / 1 stick / ½ cup)
1large egg, room temperature
1egg yolk, room temperature
1teaspoonvanilla extract
1cupicing sugar (powdered sugar)(130g / 4 ½ oz)
For best results, always weigh ingredients where a weight is provided
Equipment
Mixing bowl and wooden spoon
2 Large baking sheets
Instructions
Start by combining the flour, ginger, cinnamon, baking soda, ground cloves and salt in a medium bowl. Whisk to combine and set aside.
In the bowl of a stand mixer using a paddle attachment or just in a large bowl using a wooden spoon mix the sugar, molasses, melted butter, egg, egg yolk and vanilla until well combined.
Add the flour mixture to the wet ingredients and mix until just combined to a thick dough.
Chill for 1 hour or overnight.
Preheat the oven to 180C (160C fan forced) / 350F and line two large baking sheets with baking paper.
Roll balls of about 2 tablespoons of cookie dough then roll the cookie dough balls generously in the icing sugar.
Transfer to the prepared baking sheets about 2 inches apart and bake (one tray at a time) for 10-12 minutes.
Let them cool for a couple of minutes on the trays, then carefully transfer to a wire cooling rack to cool completely.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Treacle is a lighter form of molasses and has a slightly less intense flavour.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.