1-First: preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps your cookies bake evenly and stay nice and soft.

2-Next, in a large bowl, cream the softened unsalted butter and granulated sugar together until it’s light and fluffy; this takes about 2-3 minutes and builds that base for your soft gingerbread cookies.

3-Then, beat in the large egg and unsulphured molasses until everything is well mixed that’s where the deep flavor comes from! In a separate bowl, whisk together the 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon dried ground ginger. Gradually blend the dry ingredients into the wet ones until just combined, and remember, don’t overmix to keep those cookies tender.

4-Now, form the dough into balls slightly smaller than a golf ball, and if you want extra sweetness, roll them in granulated sugar. Place the balls 2-3 inches apart on your prepared baking sheet so they have room to spread. Bake for 10-12 minutes, then cool the cookies on the sheet for about 10 minutes before moving them to a wire rack.

5-This dough doesn’t need chilling, which is great for when you’re in a hurry, and it spreads a bit during baking, so it’s not ideal for fancy shapes. For a fun twist, you might try it with other quick recipes like our mini-muffin pancake bites to mix things up!