
Warm spices, rich molasses, and that signature crackled sugar crust — these cookies are the kind of thing that disappears from the cooling rack before you even get a chance to plate them. Ginger cookie recipes can sometimes sneak in turmeric as a color booster or "warming spice blend," but every ingredient here is straightforward and easy to verify, so you can bake with total confidence. The dough comes together with pantry staples like ground ginger, cinnamon, cloves, butter, and unsulfured molasses — nothing unexpected, nothing hidden. Chilling the dough before baking is the secret to getting that perfectly chewy center with slightly crisp edges, so don't skip that step. Rolling each ball in granulated sugar right before they go into the oven gives them that beautiful sparkle and a delicate crunch on the outside. Pull them out when the centers still look a little underdone — they'll set up perfectly as they cool, and the texture will be exactly what you're hoping for.
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Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and 1 cup of the granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
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