1-First Step: Prep and mise en place Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper if you prefer an easier clean-up; parchment is optional but helpful. Measure all ingredients before you start: having flour spooned and leveled, spices ready, and the butter softened makes the process faster and cleaner.

2-Second Step: Cream butter and sugar In a large mixing bowl, beat 3/4 cup unsalted butter (softened) with 1 cup granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes using an electric mixer. This step traps air into the butter which helps with texture.

3-Third Step: Add egg and molasses Beat in 1 large egg until combined, then add 1/4 cup unsulphured molasses and mix well. The molasses adds moisture and that signature gingerbread flavor. Scrape the bowl so everything is evenly incorporated.

4-Fourth Step: Combine dry ingredients In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon (or 2 teaspoons if you prefer more cinnamon), and 1/2 teaspoon dried ground ginger (increase to 1-2 teaspoons for stronger ginger flavor). Mixing the dry spices with flour ensures even distribution and prevents pockets of spice.

5-Fifth Step: Mix wet and dry Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; stop when you no longer see streaks of flour. Overmixing develops gluten and can make cookies tougher. The dough will be soft and easy to scoop.

6-Sixth Step: Shape the cookies Form or scoop dough balls slightly smaller than a golf ball (about 1 1/2-inch diameter). Optionally roll each dough ball in granulated sugar for a sparkly, slightly crisp exterior. Place the dough balls on the prepared baking sheet 2 to 3 inches apart so they have room to spread.

7-Seventh Step: Bake Bake for 10 to 12 minutes at 350 degrees Fahrenheit. The cookies are done when the edges are set and the centers look slightly underbaked this keeps them soft and chewy. Oven times vary, so start checking at 10 minutes. Use an oven thermometer if your oven tends to run hot or cool.

8-Final Step: Cool and serve Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Cooling on the sheet finishes the cooking gently and prevents cracking. Serve warm or store as described below.