soft and chewy ginger cookies
soft, spiced ginger cookies, just like grandma used to make or you wished she would .
unsalted butter, light brown sugar, granulated sugar, large egg, molasses, vanilla extract, all purpose flour, baking soda, ground ginger, pumpkin pie spice, salt
- 0.8 cup unsalted butter
 - 0.5 cup light brown sugar
 - 0.5 cup granulated sugar
 - 1.0 large egg
 - 0.2 cup molasses
 - 2.0 teaspoon vanilla extract
 - 2.3 cup all purpose flour
 - 1.5 teaspoon baking soda
 - 2.5 teaspoon ground ginger
 - 1.0 teaspoon pumpkin pie spice
 - 0.5 teaspoon salt

- line 2 baking sheets with silicone baking mats or parchment paper.
 - set aside.
 - place butter, brown sugar, and granulated sugar in a large bowl.
 - use a hand mixer to beat on medium speed for 1 minute, or until well combined.
 - add egg, molasses, and vanilla and continue to beat for 30 seconds, until smooth.
 - with a sifter or fine mesh strainer, sift flour, baking soda, spices, and salt into the butter mixture in bowl.
 - beat on low speed, scraping sides of bowl with a rubber spatula as needed, until a smooth dough forms.
 - divide cookie dough into 24 balls, about 2 tbsp.
 - each, and arrange on prepared baking sheets at least 1 inch apart from one another.
 - transfer sheets to freezer for 10 15 minutes, while oven preheats.
 - preheat the oven to 350degf.
 - bake cookies on middle rack of oven for 15 17 minutes, until puffy and cracked.
 - pro tip if baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the sheets halfway through cooking time so cookies on bottom rack do not get too crispy.
 - keep a close eye to make sure none burn.
 - check to see that cookies are done.
 - remove from oven or add time as needed.
 - allow cookies to rest and firm up on baking sheets for 5 10 minutes, then transfer to a wire rack to cool completely before serving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.8 cup unsalted butter
- 0.5 cup light brown sugar
- 0.5 cup granulated sugar
- 1.0 large egg
- 0.2 cup molasses
- 2.0 teaspoon vanilla extract
- 2.3 cup all purpose flour
- 1.5 teaspoon baking soda
- 2.5 teaspoon ground ginger
- 1.0 teaspoon pumpkin pie spice
- 0.5 teaspoon salt

 ### Assistant: The ingredients you'll need are:
- 0.8 cup unsalted butter
- 0.5 cup light brown sugar
- 0.5 cup granulated sugar
- 1.0 large egg
- 0.2 cup molasses
- 2.0 teaspoon vanilla extract
- 2.3 cup all purpose flour
- 1.5 teaspoon baking soda
- 2.5 teaspoon ground ginger
- 1.0 teaspoon pumpkin pie spice
- 0.5 teaspoon salt


You can follows these steps to make the recipe:
- line 2 baking sheets with silicone baking mats or parchment paper.
- set aside.
- place butter, brown sugar, and granulated sugar in a large bowl.
- use a hand mixer to beat on medium speed for 1 minute, or until well combined.
- add egg, molasses, and vanilla and continue to beat for 30 seconds, until smooth.
- with a sifter or fine mesh strainer, sift flour, baking soda, spices, and salt into the butter mixture in bowl.
- beat on low speed, scraping sides of bowl with a rubber spatula as needed, until a smooth dough forms.
- divide cookie dough into 24 balls, about 2 tbsp.
- each, and arrange on prepared baking sheets at least 1 inch apart from one another.
- transfer sheets to freezer for 10 15 minutes, while oven preheats.
- preheat the oven to 350degf.
- bake cookies on middle rack of oven for 15 17 minutes, until puffy and cracked.
- pro tip if baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the sheets halfway through cooking time so cookies on bottom rack do not get too crispy.
- keep a close eye to make sure none burn.
- check to see that cookies are done.
- remove from oven or add time as needed.
- allow cookies to rest and firm up on baking sheets for 5 10 minutes, then transfer to a wire rack to cool completely before serving.
- .

