Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures even distribution of the spices for consistent flavor in every bite.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and molasses, mixing until well combined. The molasses adds moisture and that classic gingerbread flavor.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
Notes
Chef's Tips:
• For a chewier texture, slightly underbake the cookies and let them cool on the baking sheet.
• Avoid overmixing the dough to prevent tough cookies.
• Serve with a glass of milk or hot cocoa for a comforting treat.
Food Safety:
• Ensure eggs are fresh and stored properly to avoid foodborne illness
• Store cookies in an airtight container to maintain freshness