Gingerbread Cookies

Ingredients

The Dough

• ¾ cup unsalted butter at room temperature
• 1 cup white sugar
• 1 egg at room temperature
• ¼ cup unsulphured molasses
• 2 ½ cups all purpose flour
• 2 tsp Gingerbread Spice Blend
• 2 tsp baking soda
• ½ tsp salt

The Coating

• ¼ cup white sugar
• ½ tsp Gingerbread Spice Blend

Instructions

Cream and Mix

1. Cream Butter & Sugar: In a large bowl (or using a stand mixer), beat the room temperature butter and 1 cup white sugar together until light and fluffy.
2. Add Wet Ingredients: Beat in the egg and the unsulphured molasses until well combined, scraping down the sides of the bowl as needed.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, 2 tsp Gingerbread Spice Blend, baking soda, and salt.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Shape and Roll

1. Prepare Coating: In a small shallow bowl, stir together the ¼ cup white sugar and the ½ tsp Gingerbread Spice Blend.
2. Shape: Preheat your oven to 350°F (175°C). Scoop about 1 tablespoon of dough at a time and roll into 1-inch balls.
3. Coat: Roll each ball in the spiced sugar mixture until fully coated.

Bake

1. Arrange: Place the balls on a parchment-lined baking sheet about 2 inches apart.
2. Bake: Bake for 10 to 12 minutes. The cookies should be set at the edges but still look slightly soft in the center (they will develop those "cracks" as they bake).
3. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.