These soft and chewy gingerbread cookies are easy to make and require very little chill time. Made with molasses and a blend of warm spices, they stay chewy for days. Perfect for any time of year!
1: Preheat oven to 350°F and line a baking sheet with parchment paper.
2: In a stand mixer or using a hand mixer, beat butter and sugar until light and fluffy.
3: Add molasses, vanilla, and egg. Beat well until combined.
4: In a separate bowl, combine flour, baking powder, baking soda, salt, and all other spices.
5: Add dry ingredients to wet and combine until no dry streaks remain.
6: Place dough in fridge and chill for 1 hour to make handling easier.
7: Using a medium size cookie scoop, scoop batter into hand, roll into a ball and toss in granulated sugar.
8: Place on baking sheet, ensuring cookies are about 2 inches apart for spreading.
9: Bake for 10-12 minutes until the edges look set and tops are puffy.
