Old Fashion Soft Molasses Cookies

Preheat the oven to 180 °C / 356 °F.

Dry ingredients - In a bowl combine flour, baking powder, salt, spices, and ground ginger - set aside.

In the bowl of a stand mixer with the paddle attachment - cream the butter and both sugars until light and fluffy.

Add egg yolk, molasses, and vanilla. Followed by the flour mixture. Combine well but do not overmix.

Using a cookie scoop or two dessert spoons, scoop the batter into small mounds over a baking tray making sure to leave space between the cookies.

Bake in a preheated oven for 10 to 12 minutes until the edges are slightly dark. Tip - It is difficult to rely on the color of the edges because these cookies are darker, so the best is to put a timer for 10 minutes then check to see if you need a minute or two more.

Cool on a cookie tray for 5 minutes then transfer to a cooling rack to cool completely before you transfer to a cookie jar.

These cookies will stay good for up to 2 weeks. 

The cookie dough can be refrigerated for a week or frozen for up to a month.