– 2 & 1/2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/2 teaspoon ground cinnamon – 1/2 teaspoon ground clove – 1/2 teaspoon ground ginger – 1/4 teaspoon salt – 1/2 cup dark brown sugar packed – 1/2 cup granulated sugar – 1 cup cold salted butter cubed – 2 large eggs – 1/4 cup molasse – 1 teaspoon vanilla extract – 1 cup cinnamon chip – 1 cup white chocolate chips -Line sheet trays with p
Set aside parchment-lined sheet trays. Stir flour, baking soda, cinnamon, cloves, ginger, and salt in a larger basin and set aside.
2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, cloves, ginger, and 1/4 teaspoon salt
Add brown sugar, white sugar, and cubed butter to a stand mixer with the paddle attachment or a large bowl with an electric hand mixer.
Mix on low speed until just incorporated; lumps and sandy consistency. 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1 cup cold salted butter Mix in eggs, molasses, and vanilla.
2 large eggs, 1/4 cup molasses, 1 tsp vanilla Overmix the flour mixture until there are no flour streaks. Scrape bowl sides as needed.
Stir in cinnamon and white chocolate chips until blended. 1 cup cinnamon, 1 cup white chocolate chips Form balls by rolling ¼ cup of dough between your hands. I use a cookie scoop.
Use prepared sheet trays. Refrigerate dough balls for 30 minutes. While the dough chills, prepare the oven at 300°F.
On the sheet tray, space cookie balls 3 inches apart. Bake 22-25 minutes until puffed and browned around the edges.
Instead of a wire rack, set the cookies on a cold countertop and use the parchment paper to slip them off the sheet tray.
If desired, add extra cinnamon and white chocolate chips for decoration. Cool slightly and serve warm or fully before storing.