The BEST Molasses Cookie

Dry ingredients - In a bowl combine flour, baking soda, salt, spices, and ground ginger - set aside.
In the bowl of a stand mixer with the paddle attachment - cream the butter and both sugars until light and fluffy.
Add egg yolk, molasses, and vanilla. Followed by the flour mixture. Combine well but do not overmix.
Cover the bowl with plastic wrap and let chill in the fridge for at least 2 hours
Preheat oven at 170 C / 340 F.
Use a cookie scoop or two tablespoons to remove golf size balls - Roll into a ball, then coat in the sanding or super-fine sugar.
Place on the baking tray, making sure to leave space for them to spread.
Bake in a preheated oven for 8 to 9 minutes until the top is cracked.
Cool on a cookie tray for 5 minutes then transfer to a cooling rack to cool completely before you transfer to a cookie jar.
These cookies will stay good for up to 2 weeks.
The cookie dough can be refrigerated for a week or frozen for up to a month.

Ingredients