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¾ C Sugar 

¾ C Dark Brown Sugar 

2 Sticks Salted Butter 

1 tsp. Baking Vanilla Extract 

½ tsp. Salt 

1 tsp. Baking Powder 

1 tsp. Baking Soda 

2 Tbsp. Molasses 

¼ tsp. Cinnamon 

¼ tsp. Ginger 

1/8 tsp. Cloves 

2 Eggs 

3 C Flour 

(Cinnamon Sugar Coating) 

¼ C Sugar 

2 Tbsp. Cinnamon 

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  1. Combine room temperature butter (If your butter is cold from the refrigerator, microwave on the defrost setting until soft – do NOT melt it), sugar, brown sugar, vanilla extract, salt, baking powder, baking soda, molasses, cinnamon, ginger, and cloves in a stand mixer with the paddle attachment (If you don’t have a stand mixer, you can use a hand mixer – but get your arm ready!)

  2. Mix ingredients on a medium setting to really fluff up that sugar and butter. You should mix until the color starts to lighten up a bit from when you started mixing.

  3. Once you have a nice light, fluffy texture, add your flour and eggs. Mix on low speed until dough begins to form. If it seems crumbly, don’t panic, keep mixing and let it combine and do its thing! Once the dough starts to form it will start pulling away from the bowl during mixing; now it’s ready! Try not to over-mix, or your dough will start to become loose and sticky.

  4. Weighing your cookies on a simple kitchen scale is the best way to get uniform cookies, but it’s not necessary! If you are using a scale, weigh out 2oz. balls of cookie dough until your bowl is empty. (If you don’t have a scale, don’t sweat it! You can use a cookie scoop or even just eyeball it to the size you want)

  5. Once all your dough balls are rolled, you’ll want to combine your cinnamon sugar mixture! Simply stir your sugar and cinnamon together, then roll each ball of dough in the mixture until fully coated in cinnamon sugar.

  6. Next up is the BEST tip for baking nice thick chewy cookies!! Pop the finished balls of cookie dough onto a parchment sheet lined tray and into the freezer. Freeze for at least an hour (overnight if you can is best!).

  7. When you’re ready to bake, line a cookie baking sheet with parchment paper (Don’t skip this step! Spraying a pan with no parchment paper puts your cookie bottoms at risk of burning and sticking to the pan – just trust me on this one!) Line your frozen cookie dough balls on the cookie sheet leaving at least a few inches between. Pop the dough into your 350° pre-heated oven and bake for 12 minutes. You’ll know they are finished baking if the middle doesn’t jiggle. Let cool (if you have any patience left) & Enjoy!! 

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