Kue Kerut Roti Jahe

Instructions

1. Add 1 cup butter, ⅔ cup granulated sugar, and ⅔ cup dark brown sugar to a large mixing bowl and beat with a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.
2. Add ½ cup unsulphered molasses and mix until combined.
3. In a separate bowl, whisk together 3 ½ cups flour, 1 ½ teaspoons baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, 2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, and ½ teaspoon ground cloves.
4. Add the flour mixture to the butter mixture and mix on medium speed until fully combined before mixing in 3 tablespoons milk and 1 ½ teaspoon vanilla extract.
5. Split the dough into two discs and wrap them in plastic wrap. Chill in the refrigerator for at least 2 hours.
6. After the dough chills, preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
7. Scoop the dough into 1 ½ inch balls and roll them in ½ cup granulated sugar, followed by ½-1 cup powdered sugar, and place them on the prepared baking sheets leaving 2 inches between them.
8. Bake for 10-13 minutes. The centers of the cookies will still look gooey and underbaked, which is just fine! Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.