Tender, warmly spiced soft gingerbread with a chewy texture, ideal for cozy moments and festive treats.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, melted and slightly cooled
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup granulated sugar, plus extra for rolling
11 - 1/3 cup unsulphured molasses
12 - 1 large egg
13 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended.
02 - In a large bowl, whisk melted butter, light brown sugar, and granulated sugar until smooth. Incorporate molasses, egg, and vanilla extract until fully combined.
03 - Add dry ingredients to wet ingredients and stir with a spatula or wooden spoon just until soft dough forms; avoid overmixing.
04 - Cover bowl with plastic wrap and refrigerate for at least 1 hour or until dough is firm enough to handle.
05 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball with granulated sugar and place on baking sheets, spacing 2 inches apart.
07 - Bake cookies for 9 to 11 minutes until edges are set but centers remain soft. Avoid overbaking to preserve tenderness.
08 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
