Dry ingredients - In a large bowl, combine flour, baking soda, salt, spices, and ground ginger - and set aside.
In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix. Pro tip - We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
Cover the bowl with plastic wrap and let chill in the fridge for 15 minutes. Pro tip - The cookie dough can be refrigerated for a week or frozen for up to a month.
Preheat oven at 350°F / 177°C / Gas Mark 4 and line cookie sheets or two baking trays with silicone or parchment paper.
Using a cookie scoop, or two tablespoons amount of cookie dough, make 1-inch ballsPro tip - You can also make the cookie dough balls and freeze them for up to a month in a freezer bag.
Place on the baking tray, making sure to leave space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked. Pro tip - Larger cookies will take about 10 minutes and vise versa.
Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
If the cookie dough is too soft, put it back in the refrigerator for 15 minutes. Chilling the cookie dough will prevent spreading
Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
Dough - You can freeze the dough for 3 months wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
Unbaked cookies - And, you can also freeze the baked cookies dough balls in freezer bags. They will stay for up to a month.
Baked cookies - Alternatively, freeze the baked cookies between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you