Weigh the cookie dough. To get an even amount of the two cookie doughs, weigh the cookie dough base and divide it in half for the ginger molasses cookie dough.
Chill the cookie dough. To prevent the cinnamon sugar topping from melting into the dough as it bakes, chill the dough for about 20-30 minutes first.
Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 15 minutes or until they're slightly underdone.