Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
In a separate bowl, cream together butter and sugars.
Beat in egg until thoroughly combined.
Mix in vanilla and molasses.
Gradually add flour mixture to butter mixture, stirring just until combined.
Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
Preheat oven to 350F.
Line baking sheet with parchment paper.
Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
Bake for 9 to 11 minutes being careful not to over bake.
Let cool for several minutes on the cookie sheet before moving to a cooling rack.
Store in an airtight container for up to a week or freeze for up to 3 months.
Hand Mixer or Stand Mixer | Mixing Bowls | Baking Sheet | Cookie Scoop | Silicone Baking MatNutrition
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 3/4 cup Challenge butter softened
- 1/2 cup brown sugar dark or light
- 1/2 cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1/3 cup molasses