Holiday Spice Gingerbread Cookies

Holiday Spice Gingerbread Cookies:

Soft-baked gingerbread cookies infused with warm winter spices.

Ingredients

Wet Ingredients

- 1/2 cup unsalted butter, softened

- 1/2 cup pure cane sugar

- 1/2 cup dark brown sugar, packed

- 1 tablespoon vanilla extract

- 1/2 tablespoon bourbon vanilla bean paste

- 2 tablespoons fancy molasses

- 1 large egg yolk

Dry Ingredients

- 1 cup all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 teaspoon ground cinnamon

- 1 teaspoon ground ginger

- 1 teaspoon ground nutmeg

- 1 teaspoon ground cloves

- 2 tablespoons fresh grated ginger

Instructions:

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Cream

the softened butter, pure cane sugar, and dark brown sugar together for 2–3 minutes until

smooth and fluffy. Add the molasses, vanilla extract, and bourbon vanilla bean paste. Mix until

well combined. Add the egg yolk and beat until incorporated. In a separate bowl, whisk

together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and freshly grated

ginger. Add the dry ingredients to the wet ingredients and mix on low until just combined.

Scoop 1 tablespoon of dough for each cookie and roll into balls. Roll in sugar if desired. Place

dough balls 2 inches apart on the baking sheet. Gently flatten each dough ball with the bottom

of a glass. Bake for 6 minutes. Cool on the baking sheet for 3 minutes before transferring to

a wire rack.