Metropolitan Bakery | Since 1993

• 2 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter
• ¾ cup granulated sugar
• ¾ cup firmly packed dark brown sugar
• 1 teaspoon grated fresh gingerroot
• 1 large egg
• ½ teaspoon vanilla extract
• 1/3 cup dark molasses

Directions

1. Preheat the oven to 325˚F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.
2. In a large bowl, sift together the flour, baking soda, ground ginger, cloves, and salt. In a large bowl of an electric mixer, beat the butter, granulated and brown sugars, and gingerroot until light and fluffy. Beat the egg and the vanilla. Add the molasses and beat well. At low speed, add the flour mixture and stir until well combined.
3. For each cookie, scoop a tablespoon of dough and round into a ball between moistened hands. Arrange the balls, 2” apart, on prepared baking sheets. Flatten the cookies slightly with the bottom of a glass dipped in warm water. Bake 10-12 minutes or until golden brown. Transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.