Ginger Molasses Cookies

Soft and chewy with crispy edges, these gingerbread cookies are deeply spiced, perfectly sweet, and a staple of the holiday season in our house. Simple to make and even easier to love.

Ingredients
¾ cup butter (1½ sticks), softened
¾ cup light brown sugar
⅓ cup molasses
1 egg yolk
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon salt

For rolling
⅓ cup granulated sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon

Instructions
Preheat the oven to 375 degrees. Line baking sheets with parchment paper

Cream together the butter and brown sugar until light and fluffy, about three minutes.

Add the molasses, egg yolk, and vanilla extract, mixing until fully combined

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Scoop the dough into balls with a medium cookie scoop. Roll in the sugar mixture, and place on prepared baking sheets.

Bake for 10 minutes, until set around the edges but soft in the center.

Allow cookies to cool on the pan for five minutes before transferring to a wire rack.

Note:
If you want, totally soft cookie with no crispiness bake cookies at 350° for 12 minutes