Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- Powdered sugar, for rolling
Instructions:
- Cream butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add egg and molasses; mix until fully combined.
- In a separate bowl, whisk flour, baking soda, nutmeg, ginger, and cinnamon.
- Add dry ingredients to wet ingredients and mix until no flour remains.
- Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 375°F (190°C).
- Roll dough into 18–20 balls, coat generously in powdered sugar, and place on a parchment-lined baking sheet, spacing 3 inches apart.
- Bake for 10 minutes, until cracked but still slightly soft.
- Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.