These are super soft ginger cookies unlike the traditional gingerbread cookies which are hard and flat. They are equally good especially if you love all things ginger. Great for the holidays or anytime you want something sweet with a little zing. A must try cookie!

Preheat the oven to 350 degrees.

Set up 2 baking sheets with parchment paper and set those aside

Browning the Butter.

In small pan, add the butter and heat on low heat. Allow the butter to bubble. It is done when it has a caramel aroma and you see brown bits in the pan. Allow this to cool for 10 minutes.

In the bowl of the stand mixer, add the sugar, butter, molasses and ginger and mix on medium speed. Premix the eggs and steam eggs into the mixer. Mix on medium speed for 1 more minute.

In a separate bowl, add the flour, baking soda, and whisk. Combine the dry ingredients with the wet ingredients and mix until well combined.

In a small bowl, add equal parts sugar + brown sugar and mix.

Make 1 1/2 heaping tablespoons of cookie dough and roll it into a ball. Roll into the sugar mixture and place onto the baking sheet.

Bake in the oven for 15 minutes until fragrant and golden. Bake 1 cookie sheet at a time.

Cool on cooling rack and enjoy!

Store on your counter in an air-tight container for 4 days.