Soft and Chewy Gingerbread Cookies
Courtesy of Chef and TV Personality Damaris Phillips
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2/3 cups brown sugar, firmly packed
1/2 cup molasses
1 large egg
1/4 cup granulated sugar (for rolling)
Instructions
Preheat the oven to 350-degree F and line a cookie sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, ginger, pumpkin pie spice, and salt.
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
Mix in the molasses and the egg until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough and chill in the refrigerator for about 30 minutes.
Portion using 1 ounce scoop. Roll each ball in granulated sugar before placing them on the prepared baking sheet about 2 inches apart.
Bake for 8-10 minutes, until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.