Organic molasses cookies

Seriously Soft Molasses Cookies
Author: Sally Prep Time: 1 hour, 45 minutes Cook Time: 12 minutes Total Time: 2 hours
Yield: 30-32 cookies
These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; 1
Grandma's brand)
1 large egg, at room temperature
2 teaspoons pure vanilla extract
Rolling
1/3 cup (67g) granulated or coarse sugar, for rolling
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Instructions
1 Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed