Soft and chewy with the perfect amount of ginger, cinnamon and molasses, gingerbread cookies are as easy to make as they are to eat.
2 1/4 cups (281g) all-purpose flour
2 teaspoons of ground ginger
2 teaspoons baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon of salt
3/4 cup (170g) butter, softened
1 cup (200g) brown sugar
1 large egg, at room temperature
1/4 cup (84g) molasses
4 tablespoons of granulated sugar, to be rolled
Preheat the oven to 350°F.
Place the flour, ginger, baking soda, cinnamon, cloves and salt in a sieve and sieve into a bowl. Set aside.
In a large bowl, mix the butter and brown sugar until light and fluffy.
Beat the egg. Then add the molasses.
Add the sifted ingredients to the molasses mixture.
Form the dough into 1-inch balls by rolling them in the granulated sugar.
Place cookies a couple of inches apart on a baking sheet, flattening them slightly.
Bake for 8-10 minutes, allowing them to cool before transferring them to a wire rack to cool completely.