Prep time: 25 minutes
Total time: 2 hours
Serves: 36

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup white whole-wheat flour
  • 2 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • 1 cup packed dark brown sugar
  • 6 Tb. unsalted butter, softened
  • 1 large egg
  • 2 Tb. molasses
  • 1/3 cup confectioners’ sugar

Directions:

  • 1

    Whisk both flours, ginger, cinnamon, baking soda, cloves and salt in a medium bowl. Set aside.

  • 2

    Beat brown sugar and butter in a large mixing bowl until well combined. Beat in egg and molasses. Gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1-inch thick and wrap in plastic wrap. Refrigerate until firm, for about 1 hour.

  • 3

    Preheat the oven to 365°F. Coat 2 large rimmed baking sheets with cooking spray.

  • 4

    Place confectioners' sugar on a plate. Roll the dough into 1-inch balls (a generous 1 tablespoon each), then roll in the confectioner's sugar to coat liberally. Place the cookies about 2 inches apart on the prepared baking sheet.

  • 5

    Bake, one sheet at a time, until the cookies crack on top, 10 to 12 minutes. Transfer the cookies to a wire rack to cool.

  • 6

    Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months!