Soft Batch Gingerbread Cookies!
Ingredients
Total time to make: 27 mins
Makes: 2 1/2 dozen cookies
Ingredients
- 3/4 C unsalted butter softened
- 1 C sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 C molasses
- 2 1/4 C flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/3 C sugar for coating
Equipment needed
- Electric mixer w/ mixing bowl
- 1- Medium bowl
- 1- small plate or bowl
- Cooking sheets
- Parchment paper
- Wire rack
- Lidded container for storing
Instructions
- Preheat oven to 350F
- Move oven rack to the center of the oven
- Line cookie sheets with parchment paper
- Using the electric mixer, set on low, add the butter and 1 cup of sugar and the 1/4 cup of brown sugar as well. Beat until the butter is creamed and fluffy.
- Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
- In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
- Slowly add some of the flour mixture to the wet ingredients until combined.
- With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
- Place the dough balls onto the parchment lined cookie sheets.
- Bake 350 degrees for 10-12 minutes.
- Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
- Transfer the cookies to the wire rack to cool completely.
- Store extra cookies in an airtight container.
- ENJOY!