Soft and Chewy Gingerbread Cookies

Steps

1. 1Pre-measure your ingredients (or measure as you go).
2. 2In mixing bowl, whisk flour, baking soda, ground ginger and pumpkin pie spice.
3. 3In separate mixing bowl, with hand beater, beat butter, white sugar, brown sugar, molasses, egg and vanilla until smooth and creamy.
4. 4Add FIRST half of dry mixture to wet mixture and mix thoroughly (on low speed).
5. 5Add SECOND half of dry mixture to wet mixture and mix thoroughly (on low speed).
6. 6The dough will be sticky. Wrap dough and let rest in refrigerator for one hour. This will allow it to firm up.
7. 7Remove dough from refrigerator and preheat oven to 350 degrees (bake on middle rack).
8. 8Roll dough into balls about the size of a golf ball (should make about 24 balls). You can also use a cookie scoop for more uniformity in the size.
9. 9Roll each ball in granulated sugar to coat.
10. 10Grease baking sheet (pan spray or hand rub some oil). This is optional but makes it easier to remove cookies after.
11. 11Place 12 rolled balls on each baking tray (use 2 baking trays, or cook in waves). You will need room for the cookies to expand.
12. 12Cook for approximately 10-12 minutes. Remove from oven and remove immediately to cooling rack.