3/4 cup unsalted butter
1/2 cup dark brown sugar
1/2 cup white granulated sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup Turbinado sugar
Put the butter in a bowl and place in a low oven until melted. Blend the melted butter with a whisk and chill in the refrigerator until it is solid but still very soft. Use a measuring cup to portion the butter.
Set a rack in the center of the oven and preheat to 350°F.
In the bowl of an electric mixer fitted with a paddle attachment, blend the butter and sugars until light, fluffy and whitened. Add the molasses, egg, and vanilla extract and mix until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add this to the butter mixture and mix until well combined. Scrape the bowl as required. Wrap the dough in wax paper, plastic or place in a covered bowl and chill in the refrigerator until firm or overnight.
Place about 1 cup of Turbinado sugar in a bowl. When the dough has chilled sufficiently, use a small ice cream or pastry scoop to portion the dough and place into the sugar. Shake the bowl to roll the dough balls around, coating them thoroughly with sugar.
Place the coated dough balls on a baking sheet, spacing them about 2 inches apart. With the bottom of a glass, flatten the cookies slightly. Dip the glass in the residual Turbinado sugar if the cookie dough sticks to the bottom of the glass. A faster way to flatten:
After the dough balls are placed on the baking sheet, place a sil-pad over them and with another baking sheet press down to flatten all the dough balls at once.
Bake for about 14 minutes or until the cookies feel slightly firm. The longer the cookies bake, the more crisp they will be. Cool on a wire rack.
Add minced candied ginger to the dough for added texture and spice.
