PREP TIME: 10 mins | COOK TIME: 10 mins | CHILLING TIME: 1 hr | TOTAL TIME: 1 hr 20 mins | SERVINGS: 12 Cookies
I love these Soft Gingerbread Cookies! They are the best Soft Gingerbread Cookies with crispy edges and chewy and soft centers. Plus, these cookies are perfectly spiced! They are super easy to make, with no rolling or cutting out needed. Serve them drizzled with the simple glaze or roll them in sugar. These are also amazing plain!
1 teaspoon ground cinnamon
1 ½ c. all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground ginger
½ c. butter, softened
¾ c. brown sugar, packed
¼ teaspoon ground cloves
½ teaspoon sea salt
3 tablespoons molasses
1 teaspoon pure vanilla extract
1 large egg at room temperature
Simple Gingerbread Glaze (optional):
1 – 1½ tablespoons milk
1 c. powdered sugar
How to make Soft Gingerbread Cookies
Step 1: Place the flour, baking soda, cinnamon, ginger, cloves, and sea salt in a small bowl. Mix well and set aside.
Step 2: Cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment for about 2 minutes until light and fluffy. Then, add the molasses, egg, and vanilla. Beat for another 60 to 90 seconds until the mixture is smooth. Next, add the dry ingredients and beat again on low speed until incorporated.
Step 3: To an airtight container, transfer the dough. Chill the dough in the fridge for at least 1 hour or overnight.
Step 4: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a large baking sheet and set aside.
Step 5: Measure 1 ½ to 2 tablespoons portions of dough using a small cookie scoop and roll each into a ball. On the prepared cookie sheet, place the balls, about 2 inches apart.
Step 6: Place in the preheated oven and bake for about 9 to 11 minutes or until the top of the cookies is just set.
Step 7: Allow the cookies to sit for 5 minutes on the cookie sheet, then transfer them to a wire rack to cool.
Simple Glaze (Optional):
Step 8: Combine the powdered sugar with 1 tbsp of milk. If needed, slowly add extra milk (up to ½ tbsp) until the mixture has a pourable consistency. Over the cookies, drizzle the glaze and allow it to harden at room temperature or in the fridge.
Make sure not to over-bake the cookies. Bake them until they just puffed and set around the edges. The cookies will continue cooking as they sit on the baking sheet. Or bake the cookies for closer to 9 minutes if you want a more doughy cookie. For firmer cookies, but still soft, bake them for closer to 11 minutes.
Ingredient Switch :
In this recipe, I used salted butter, but unsalted butter can also be used. Simply increase the amount of sea salt.
I suggest light brown sugar. You can use dark brown sugar if you prefer a little bolder, molasses taste.
I use unbleached, purpose flour. If desired, you can try to use an all-purpose gluten-free flour blend for a gluten-free version.
I recommend pure, fine sea salt. It’s okay to use iodized salt but decrease the amount of salt by half.
If freezing the dough:
Using waxed paper, line a baking sheet. Into balls, roll the gingerbread cookie dough. Place them on the prepared baking sheet and freeze.
To an airtight container, transfer the frozen gingerbread cookie dough and freeze until ready to use.
On a baking sheet lined with parchment paper, set the frozen cookie dough balls. Thaw them at room temperature, then bake as directed in the recipe.
Serving: 1cookie, Calories: 199 kcal Carbohydrates: 29g Protein: 2g Fat: 8g Saturated Fat: 5g Cholesterol: 34mg Sodium: 267mg Potassium: 113mg Fiber: 1g Sugar: 17g Vitamin A: 256IU Calcium: 30mg Iron: 1mg
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