Chewy Ginger Molasses Cookies

Make the ginger sugar coating by stirring the ingredients together with a fork or whisk in a small bowl. Set aside.

Combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, all spice, and salt in a medium sized bowl and whisk together. Set aside.

In a large bowl, combine the dark brown sugar, granulated sugar, peanut butter and unsalted butter. Mix with a hand mixer on medium speed 2-3 minutes until creamy.

Add the egg, molasses, and vanilla mixing to combine. 

Spoon 1/2 of the flour mixture onto the molasses mixture. Mix again to incorporate and repeat with the remaining half of the flour mixture to form a thick cookie dough. Scrape the bottom and sides of the bowl with a spatula to make sure all ingredients are incorporated. 

Using a medium cookie scoop, measure out 3 tablespoon (62 grams) sized balls of cookie dough. 

Gently roll the cookie dough balls one at a time in the ginger sugar coating. 

Place cookie dough balls 2-3 inches apart on the prepared baking sheet, baking 4-6 cookies at a time.

Bake cookies on the middle rack of the oven for 13-15 minutes or until just the edges are starting to brown. The cookies will look puffed and under done in the center. 

Remove the tray from the oven and place on a cooling rack for 4-5 minutes. 

Option to sprinkle additional ginger sugar on top of warm cookies.

Carefully transfer warm cookies from the pan directly onto the wire cooling rack with a large flat metal or rubber spatula. The cookies will deflate and slightly firm into a chewy texture as they cool. 

Repeat with remaining cookie dough.