Soft-Baked Gingersnap Molasses Cookies Recipe

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.

Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed the dough with foil and chill for 2 hours or up to 3 to 4 days.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart.

Bake for about 10 to 12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle.

Remove from the oven and, if using any variety of flavor chips, immediately press 5 to 7 chips into the center of each cookie

Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.