1-Preheat your oven: Start by preheating your oven to 350°F (180°C) and lining 2-3 baking sheets with parchment paper this keeps things neat and prevents sticking. In a stand mixer, cream the butter, brown sugar, granulated sugar, and molasses until they’re light and fluffy, which takes just a couple of minutes.

2-Add wet ingredients: Next, add the egg and vanilla, mixing until everything combines smoothly. Now, sift together the flour, baking soda, salt, and spices, then gently mix them into the wet ingredients on low speed until just combined don’t overdo it, or your cookies might turn out tough. Using a 2 tbsp cookie scoop, form dough balls of about 45g each, roll them in turbinado, demerara, or raw sugar, and space them out on the baking sheet, about 6 per sheet.

3-Bake the cookies: Bake for 16-17 minutes until they’re puffy and the edges are set, then let them cool on the pan for 5 minutes before moving to a wire rack. For those tweaks, like making smaller cookies, you can check out our chocolate chip banana bread recipe for tips on portion sizes. Once cooled, enjoy them fresh or store for later the whole process is quick and fun!