Directions: |
Directions:Preheat your oven to 350°. Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside. This ensures the spices are evenly distributed throughout the
In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2–3 minutes). This step gives your cookies their soft texture.
Beat in the egg, followed by the molasses and vanilla extract, mixing until well combined. The dough will be rich and aromatic at this point.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring on low speed or by hand until just combined. Avoid overmixing, as this can make the cookies tough.
Chill the Dough (Optional but Recommended)
For thicker, chewier cookies, cover the dough and refrigerate it for 30 minutes. Chilling helps prevent excessive spreading during baking.
Scoop about 1 tablespoon of dough and roll it into a ball (approximately 1 inch in diameter). Roll each ball in granulated sugar until fully coated. Place them on the prepared baking sheets about 2 inches apart, as they will spread slightly.
Bake the cookies for 8–10 minutes, or until the edges are set and the tops are slightly cracked. The centers should look soft and a bit underbaked—they’ll firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy the heavenly smell filling your kitchen as they cool! |
This recipe for Ginger Molasses Christmas Cookies is from