Out of all the cookies I give away during the holidays, this one steals all the attention! It's perfectly chewy in the middle and crisp on the outside. There are numerous ginger molasses cookies out there, but this one is a cherished recipe and one that I've worked on over the years and happy to share. I hope it makes its way into your holiday cookie repertoire.
Adjust the oven rack to the middle of the oven. Preheat the oven to 350°. Prepare two cookie sheets by lining them with parchment paper and set aside.
In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle, add the butter and beat on medium for 1 minute. Scrape the bowl between each of the following steps. Add the sugar and continue to mix until light and fluffy, another 1-2 minutes. Add egg, egg yolk, molasses, and vanilla and mix to thoroughly combine. On low speed, add the flour mixture and mix until no streaks of flour are visible. Scrape the bowl one last time.
In a shallow bowl, add the remaining ¼ cup of sugar. Scoop dough and roll into 1½" balls. Roll each ball in the sugar to coat and place on prepared cookie sheet about 2 inches apart.
Bake about 9-10 minutes. Take care to not overbake! Three things to look for: 1) edges that are lightly golden 2) cracks throughout 3) the whole cookie is puffed. Remove from the oven and lift one of the corners of the pan and let slam down gently on the countertop Let the cookies stand for several minutes on the cookie sheet before transferring to a wire rack to cool completely.