World’s Softest Gingerbread Cookies
What you’ll need:
¾ cup unsalted butter, softened (1.5 sticks)
1 cup granulated sugar
1 large egg
¼ cup molasses, unsulphured
2 ½ cups all purpose flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon (or 2 tsp for a stronger cinnamon flavor)
1 tsp dried ground ginger
Granulated sugar to roll cookie dough balls in
How to make them:
Preheat oven to 350ºF.
Mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
Add egg and molasses to the sugar and butter and mix well.
In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
Add dry ingredients to wet ingredients and mix until well combined.
Form or scoop balls of dough that are slightly smaller than a golf ball. Roll dough balls in granulated sugar after forming. Place them on a baking sheet lined with parchment paper approximately 2” to 3” apart to allow room for cookies to spread.
Bake for 10-12 minutes (no longer!), remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.
