Classic Christmas cookie rolled in sugar, full of spice and gorgeous with all it’s crevices. These Soft and Chewy Ginger Cookies have to be on your cookie plate this holiday weekend!
Line a baking sheet with silpat, parchment paper or aluminum foil. Set aside.
In a medium mixing bowl, whisk together dry ingredients ( flour, ginger, soda, cinnamon, cloves and salt ). Set aside.
In a large mixing bowl of a stand mixer, beat butter and both sugars until light and fluffy. Add egg yolk and vanilla extract. Beat until combined. Add molasses and beat until combined and the batter is light brown.
Add dry ingredients at once and fold in. Beat 20 seconds until the dough is smooth.
Cover the bowl with seran wrap and refrigerate for 30 minutes. You can freeze the dough at this point.
Preheat oven to 375 degrees F.
Roll the dough into a tablespoon size balls and roll in sugar. Place on prepared sheet. Keep the dough chilled in between batches. Bake cookies for 15 to 18 minutes. Cool on a sheet for 2 minutes, then transfer to wire racks to cool completely.