Soft-Baked Gingersnaps

Ingredients

½ Cup(s) Unsalted Butter
½ Cup(s) Brown Sugar (I use Dark)
1 Egg
1 ½ Teaspoon(s) Vanilla Extract
¼ Cup(s) Molasses
1 ¾ Cup(s) Flour (Spooned and leveled)
½ Teaspoon(s) Baking Soda
¼ Teaspoon(s) Salt
2 Teaspoon(s) Ground Ginger
1 Teaspoon(s) Ground Cinnamon
1 Teaspoon(s) Pumpkin Pie Spice
¼ Cup(s) Sugar (For rolling)

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How to make Soft-Baked Gingersnaps

• 01
  Cream butter and brown sugar until fluffy. Mix in egg, vanilla, and molasses until completely combined.
• 02
  In a separate Bowl, combine flour, baking soda, salt, and spices. Add to wet mixture slowly if using a Hand Mixer.
• 03
  Wrap dough in plastic wrap and place in the fridge for 2 hours or overnight.
• 04
  Once dough is chilled, roll dough into balls about 1 ½ in thick and then roll in sugar. Place on a parchment lined Cookie Sheet. (You may have to flatten the dough balls before baking, consider doing a test cookie before baking a whole tray.)
• 05
  Preheat over to 350° and bake cookies for 8-9 minutes. Keep extra dough cold until it is time to bake. When cookies are out of the oven, let them rest on the Cookie Sheet for about 5 minutes before transferring to Wire Rack. Cookies will store up to 5 days in an airtight container.