1stick (113 grams) unsalted butter, at cool room temperature
1/2cup(100 grams) granulated sugar
1/2cup(100 grams) dark brown sugar, lightly packed
1/3cup(113 grams) molasses*
1large egg
1 1/2teaspoonsground ginger
1teaspoonground cinnamon
1/4teaspoonground cloves
1/2teaspoonfine salt
1teaspooncream of tartar
1/4teaspoonbaking soda
2 1/4cups(286 grams) all-purpose flour
For rolling:
1/2cup(100 grams) granulated sugar
1teaspoonground cinnamon
Instructions
Preheat the oven to 350°F. Line large baking sheets with silicone mats or parchment paper.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, cream of tartar, baking soda, and flour and beat until combined.
Mix the 1/2 cup granulated sugar with the cinnamon in a shallow dish. Using the OXO medium spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon balls. Roll in the cinnamon sugar before placing on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 12 to 14 minutes, or until set.
Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
* If you cannot get molasses where you live, you can try substituting honey or dark corn syrup – but the flavor and texture of your Gingerbread Sheet Cake will change. Be sure to use regular unsulphured molasses (like Grandma’s or Brer Rabbit brands). Don’t use blackstrap molasses, as it has a harsh and bitter flavor.