Molly Browns

1. 1

   In medium bowl whisk together flour, baking soda, cinnamon, ginger, and salt. Set aside.

2. 2

   Place butter and brown sugar in the bowl of an electric mixer.

3. 3

   Beat on medium speed until light and fluffy, about 3 to 5 minutes.

4. 4

   Stop the mixer and scrape the sides of the bowl.

5. 5

   Add egg and vanilla extract, and beat on medium speed for 1 minute more.

6. 6

   Add the dry ingredients, all at once, to the butter and sugar mixture.

7. 7

   Beat on low speed until the dough begins to come together and the flour disappears.

8. 8

   Stop the mixer and finish incorporating the ingredients with a spatula.

9. 9

   Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 min.

10. 10

    Place rack in the center and upper third of the oven and preheat oven to 350 degrees F.

11. 11

    Line 2 baking sheets with parchment paper.

12. 12

    Dollop tablespoons size balls of dough onto the baking sheet.

13. 13

    Bake cookies for 10 to 12 minutes, or until lightly browned around the edges.

14. 14

    Cool on the pan for 5 min, before transferring to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

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