Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup unsulfured molasses
- 1 large egg
Instructions
- Preparation:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix Dry Ingredients:
In a bowl, whisk flour, baking soda, ginger, cinnamon, and salt until combined. - Cream Butter and Sugar:
Beat butter and brown sugar together until light and fluffy (about 2 minutes). - Incorporate Wet Ingredients:
Add molasses and egg, mixing until smooth and well blended. - Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Avoid over-mixing. - Chill Dough:
Cover the dough and chill in the refrigerator for at least 30 minutes. - Shape and Bake:
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8–10 minutes, or until edges are firm but centers remain soft. - Cool:
Allow cookies to cool on the baking sheets for 2 minutes before transferring to a wire rack.
Notes
- For a sugar-crusted finish, roll dough balls in granulated sugar before baking.
- Chill the dough longer for thicker cookies.
- Store in an airtight container at room temperature for up to 5 days.