Step 1 of 8
Soft and Chewy Ginger Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 8
Soft and Chewy Ginger Cookies
Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixerand beat on medium speed until well combined, about 1 minute. Add the egg, molasses, and vanilla and continue to beat until smooth, about 30 seconds.
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Step 3 of 8
Soft and Chewy Ginger Cookies
Sift the flour, baking soda, ginger, pumpkin pie spice (or cinnamon), and salt into the butter mixture. Beat on low speed, scraping sides of bowl with a rubber spatula as needed, until a smooth dough forms.
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Step 4 of 8
Soft and Chewy Ginger Cookies
Divide the cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the prepared baking sheets at least 1 inch apart. Transfer the baking sheets to freezer while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the large baking sheets before baking.
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Step 5 of 8
Soft and Chewy Ginger Cookies
Preheat the oven to 350°F.
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Step 6 of 8
Soft and Chewy Ginger Cookies
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
PRO TIP If baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the sheets halfway through cooking time so cookies on bottom rack do not get too crispy. Keep a close eye to make sure none burn.
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Step 7 of 8
Soft and Chewy Ginger Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 8 of 8
Soft and Chewy Ginger Cookies
Allow cookies to rest and firm up on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
