Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup unsulphured molasses (for dough)
- 1/4 cup molasses mixed with 1 tablespoon cornstarch (for filling)
- 1/2 cup granulated sugar (for rolling)
Instructions
- Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl until well combined. In a separate large bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy. Add the egg and the 1/2 cup of molasses, beating until smooth. Gradually stir in the dry ingredients until a thick, soft dough forms. Cover and chill the dough for at least 30 minutes.
- While the dough chills, whisk the 1/4 cup of molasses with the cornstarch in a small saucepan over low heat. Stir constantly for 2-3 minutes until the mixture thickens slightly into a jam-like consistency. Remove from heat and let it cool completely. This thickening step prevents the center from leaking out during the baking process.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of dough and flatten it into a small disc in your palm. Place half a teaspoon of the thickened molasses filling in the center. Carefully fold the edges of the dough over the filling and roll it into a smooth ball. Ensure there are no cracks where the filling can escape.
- Roll each stuffed dough ball in granulated sugar until fully coated. Place the balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 8 to 10 minutes. The cookies will look slightly soft and cracked on top. Do not overbake, or the center will lose its gooey texture. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 40 minutes