Perfect Soft Ginger Cookies

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 Brown sugar, dark or light
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 tsp Corn starch
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Challenge butter

Found on momontimeout.com

Description

Ingredients

• 2¼ cup all purpose flour
• 1 tsp baking soda
• 1 tsp corn starch
• ¼ tsp salt
• 1½ tsp ground ginger
• 1½ tsp ground cinnamon
• 1 tsp ground cloves
• ¾ cup Challenge butter, softened
• ½ brown sugar, dark or light
• ½ cup granulated sugar
• 1 egg, room temperature
• 2 tsp vanilla extract
• ⅓ cup molasses
• ½ cup granulated sugar

Directions

• Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
• In a separate bowl, cream together butter and sugars.
• Beat in egg until thoroughly combined.
• Mix in vanilla and molasses.
• Gradually add flour mixture to butter mixture, stirring just until combined.
• Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
• Preheat oven to 350F.
• Line baking sheet with parchment paper.
• Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
• Bake for 9 to 11 minutes being careful not to over bake.
• Let cool for several minutes on the cookie sheet before moving to a cooling rack.
• Store in an airtight container for up to a week or freeze for up to 3 months.