Irresistibly Chewy Gingersnap Cookies

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, use an electric or stand mixer on medium speed to cream together the softened unsalted butter and granulated sugar until fluffy and well-combined.

Add the room temperature egg and molasses to the creamed butter mixture, mixing until well combined.

In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground allspice, and salt until well-mixed.

With the mixer on low speed, slowly add the flour mixture into the wet ingredients, scraping down the sides of the bowl as necessary. Increase the speed to medium to combine the ingredients into a soft, uniform dough.

Scoop out one tablespoon of dough, form a ball with the palms of your hands, and roll the ball in turbinado sugar to coat it completely.

Place the sugar-coated dough balls at least two inches apart on the prepared baking sheet, making sure not to flatten them.

Bake for 9-11 minutes, until the cookies are soft and flattened.

Remove the cookies from the oven and allow them to cool on the baking sheet. As they cool, they will harden slightly on the outside while retaining their chewy interior.

Allow cookies to cool completely before enjoying or storing in an airtight container.