Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup softened butter
- 1 cup white sugar
- 1 large egg
- ¼ cup molasses
For cinnamon sugar
- 2 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Sift together the flour, baking soda, ginger, cinnamon, and salt, then set aside.
- In a stand mixer or using a hand mixer, beat the softened butter until creamy.
- Add the sugar, egg, and molasses, and beat until well combined and fluffy.
- Gradually add the flour mixture in three parts, mixing until a soft dough forms.
- In a small bowl, combine sugar and cinnamon for the coating
- Shape the dough into small balls and roll each one in the cinnamon sugar mixture.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Bake for about 10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
For a crispier cookie, bake a little longer; for a softer center, reduce the baking time slightly. Make sure the butter is fully softened so it creams well with the sugar for the best texture. Rolling the dough in cinnamon sugar adds extra flavor and a light crunch on the outside. You can chill the dough for 20–30 minutes if you prefer thicker cookies that spread less. Let the cookies cool on the baking sheet first so they can set properly before moving them.