Soft Gingerbread Cookies
A classic holiday treat with rich spices, these soft and chewy cookies filled with ginger, cinnamon, and molasses create a delightful aroma and are perfect for sharing.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ¾ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, cloves, and salt.
- In a large bowl, cream the softened butter and brown sugar together using a whisk or electric mixer until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix well until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using a tablespoon, scoop out the dough and drop it onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10–12 minutes, or until the edges are firm and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, consider chilling the dough for about 30 minutes before baking. To achieve a crinkled top, press the cookies gently with your hand before baking. Adjust spices to suit your taste, adding black pepper or nutmeg for a twist. Store in an airtight container for up to one week.