Welcome the fall season with these gloriously soft ginger cookies that are filled with warming fall spices like cinnamon, ginger, nutmeg and cloves. Sarah Kieffer of the Vanilla Bean Blog is an absolute magician at making cookies and these ginger cookies are no exception. You can just imagine yourself biting into a comforting, warming, slightly spicy, soft ginger cookie with red-, orange-, and yellow-colored leaves falling about you while inhaling the crisp Autumn air!

Amazingly Soft Ginger Cookies

Serves: 32 cookies

Adapted from Sarah Kieffer’s 100 Cookies

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ginger
• ¾ teaspoon salt
• ½ teaspoon grated nutmeg
• Pinch of cloves
• 1 ½ sticks unsalted butter, left at room temperature for 1 hour
• ¾ cup dark brown sugar
• ½ cup granulated sugar, plus ½ cup sugar for rolling cookies
• 1/3 cup Grandma’s Original Unsulphured Molasses
• 1 egg plus 1 egg yolk
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees and line 3 sheet pans with parchment paper. 
2. In a small bowl, whisk together flour, cinnamon, baking soda, ginger, salt, nutmeg, and cloves. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute. Add ½ cup sugar and beat 2-3 minutes, until mixture is light and fluffy. 
3. Add the molasses and beat on low speed until combined, stopping the mixer to scrape down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla, and beat on low speed until incorporated. Add the flour mixture to the stand mixer and beat on low speed until just mixed. 
4. Scoop the dough into 2-tablespoon size balls and roll in the remaining ½ cup granulated sugar. Place 10-11 cookies on each baking sheet. Bake until the cookies are puffed and still look slightly underbaked, about 11-12 minutes. Cookies can be stored in an air-tight container for 3-4 days. 

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