CHEWY, GOOEY GINGERBREAD COOKIES

These cookies are the perfect little bites of yumminess that you have been searching for your whole life! Okay too dramatic? Possibly.. But seriously, they are rich, warm, gooey, and tender. We hope you enjoy these little guys as much as we did.

Happy Baking!

INGREDIENTS:

• 1.5 sticks butter, softened

• ¼ cup granulated sugar

• ½ cup packed brown sugar

• ¼ cup molasses

• 1 egg

• 1 teaspoon vanilla extract

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 2 teaspoons ground ginger

• ¼ teaspoon ground cloves

• 1/8 teaspoon black pepper

• ½ teaspoon salt

• 2 cups all-purpose flour

• Granulated sugar, for rolling

DIRECTIONS:

1. Preheat oven to 350

2. Using a stand mixer with paddle attachment – cream together the butter and sugars until light & fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.

3. Add in baking soda, cinnamon, ginger, cloves, pepper, & salt and mix until combined. Add in the flour & mix until well- combined, scraping the sides as needed.

4. Chill the dough for at least 30 minutes. Then roll the dough into 1-inch balls, & roll each ball in granulated sugar. Place on an ungreased cookie sheet about 2- inches apart.

5. Bake in pre-cookies preheated oven for 7-8 minutes, or until the cookies just begin to crack and crinkle, the edges barely start to brown. *very important - they shouldn’t be all the way done because they will continue cooking after you take them out the oven & you want them to remain chewy.

6. Let cookies cool for a minute and immediately transfer to cooling rack to cool completely. *Easy tip- bake cookies on aluminum foil and when you take them out of the oven immediately remove foil from cookie sheet and place on counter. Once cookies can be safely removed from foil, place them on a cooling rack or plate. By removing from hot pan immediately, you prevent cookies from hardening any further.