Method
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside. This ensures the cookies release easily and prevents over-browning on the bottom.
2. Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice. Mixing these separately ensures the spices are evenly distributed and avoids clumps in the final dough.
3. Cream Butter and Sugar
In a large mixing bowl, use a stand mixer or handheld mixer on medium-high speed to beat the softened butter for 30 seconds to 1 minute, until creamy and slightly fluffy. Add the brown sugar and beat for another full minute until light and well combined. This creaming step helps create a tender, structured cookie.
4. Add Wet Ingredients
Mix in ½ cup of molasses, the egg, and the vanilla extract. Beat until just blended—overmixing at this stage can lead to dense cookies. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.
