Name: Gingerbread Cookies: Soft Chews for Festive Baking
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: Main Ingredients:; All-Purpose Flour: Oh, the flour! Don’t skimp here, hon. I once tried to use some ancient bag from the back of the pantry and these cookies turned out like hockey pucks. Stick to a good quality all-purpose flour; it gives them that perfect chew.; Light Brown Sugar: This is where the magic happens for that soft, chewy texture. Light brown sugar is my go-to; it adds moisture and that deep, caramel-y sweetness. Don’t even think about substituting with granulated sugar unless you want a crunchy, dry cookie. Trust me, I’ve been there, and it was a sad, crumbly affair.; Unsulphured Molasses (Blackstrap): Blackstrap molasses is the soul of these treats! It gives them that signature dark color and rich, slightly bitter depth. Honestly, don’t use anything lighter if you want that authentic flavor. I tried a ‘fancy’ light molasses once, and while it was okay, it just wasn’t the same. This is where the real gingerbread warmth comes from.; Unsalted Butter: Unsalted butter, softened. This is a non-negotiable for tender cookies. Cold butter means a lumpy dough, and nobody wants that! I usually leave mine out for an hour or two, or if I’m impatient (which is often, let’s be real), I zap it in the microwave for literally 10 seconds. Just don’t melt it completely, that’s an oops I’ve made more times than I care to admit.; Large Egg: Just one large egg, it binds everything together and adds a little richness to our dough. Room temperature is best here too, it helps everything emulsify smoothly. If you forget, a quick dip in warm water for a few minutes does the trick. I used a cold egg once, and the dough just felt a bit… stubborn.; Ground Ginger: Ground ginger, and a generous amount! This is, well, gingerbread! I usually add a little extra because I love that spicy kick. Fresh ginger? I’ve grated it in before, and it’s lovely, but for classic gingerbread, the ground stuff delivers a more consistent, cozy warmth. Don’t be shy here, it’s the star!; Ground Cinnamon: Ground cinnamon, because ginger needs its best friend! It adds another layer of warmth and a touch of sweetness. Don’t skip it. I actually ran out once and tried nutmeg only, and while it was good, it lacked that familiar comforting hug. A good quality cinnamon makes a difference, honestly.; Ground Cloves: A little ground cloves goes a long way. It’s that subtle, pungent note that makes these cookies feel truly festive. Too much, and it can overpower, but just a pinch adds depth. I once accidentally added a full teaspoon instead of a quarter, and let’s just say my kitchen smelled like a Christmas candle factory for days.; Baking Soda: This helps our cookies rise just enough to be soft, not puffy. Make sure it’s fresh! Old baking soda is like a deflated balloon; it just won’t do its job. I test mine by dropping a little into vinegar—if it fizzes, we’re good to go!; Salt: A pinch of salt, but it’s so important! It balances all the sweetness and really makes those spices pop. I always forget to add it the first time, then I take a bite and think, ‘What’s missing?’ It’s always the salt, isn’t it?; Powdered Sugar: For the simple icing, of course! Sift it, please. I didn’t once, and my icing had these little crunchy bits that were just… not ideal. It’s a small step, but it makes a big difference for smooth decoration.; Milk or Lemon Juice: Just a tiny splash of milk or lemon juice for thinning the icing. Start with a tiny bit and add more slowly until you get that perfect drizzly consistency. I’ve definitely made icing soup before by adding too much at once. Oops!

Description

Gingerbread Cookies that are wonderfully soft and spiced, perfect for holiday baking. A truly heartwarming recipe from my kitchen, with all my little secrets!

Ingredients

Main Ingredients:
All-Purpose Flour: Oh, the flour! Don’t skimp here, hon. I once tried to use some ancient bag from the back of the pantry and these cookies turned out like hockey pucks. Stick to a good quality all-purpose flour; it gives them that perfect chew.
Light Brown Sugar: This is where the magic happens for that soft, chewy texture. Light brown sugar is my go-to; it adds moisture and that deep, caramel-y sweetness. Don’t even think about substituting with granulated sugar unless you want a crunchy, dry cookie. Trust me, I’ve been there, and it was a sad, crumbly affair.
Unsulphured Molasses (Blackstrap): Blackstrap molasses is the soul of these treats! It gives them that signature dark color and rich, slightly bitter depth. Honestly, don’t use anything lighter if you want that authentic flavor. I tried a ‘fancy’ light molasses once, and while it was okay, it just wasn’t the same. This is where the real gingerbread warmth comes from.
Unsalted Butter: Unsalted butter, softened. This is a non-negotiable for tender cookies. Cold butter means a lumpy dough, and nobody wants that! I usually leave mine out for an hour or two, or if I’m impatient (which is often, let’s be real), I zap it in the microwave for literally 10 seconds. Just don’t melt it completely, that’s an oops I’ve made more times than I care to admit.
Large Egg: Just one large egg, it binds everything together and adds a little richness to our dough. Room temperature is best here too, it helps everything emulsify smoothly. If you forget, a quick dip in warm water for a few minutes does the trick. I used a cold egg once, and the dough just felt a bit… stubborn.
Ground Ginger: Ground ginger, and a generous amount! This is, well, gingerbread! I usually add a little extra because I love that spicy kick. Fresh ginger? I’ve grated it in before, and it’s lovely, but for classic gingerbread, the ground stuff delivers a more consistent, cozy warmth. Don’t be shy here, it’s the star!
Ground Cinnamon: Ground cinnamon, because ginger needs its best friend! It adds another layer of warmth and a touch of sweetness. Don’t skip it. I actually ran out once and tried nutmeg only, and while it was good, it lacked that familiar comforting hug. A good quality cinnamon makes a difference, honestly.
Ground Cloves: A little ground cloves goes a long way. It’s that subtle, pungent note that makes these cookies feel truly festive. Too much, and it can overpower, but just a pinch adds depth. I once accidentally added a full teaspoon instead of a quarter, and let’s just say my kitchen smelled like a Christmas candle factory for days.
Baking Soda: This helps our cookies rise just enough to be soft, not puffy. Make sure it’s fresh! Old baking soda is like a deflated balloon; it just won’t do its job. I test mine by dropping a little into vinegar—if it fizzes, we’re good to go!
Salt: A pinch of salt, but it’s so important! It balances all the sweetness and really makes those spices pop. I always forget to add it the first time, then I take a bite and think, ‘What’s missing?’ It’s always the salt, isn’t it?
Powdered Sugar: For the simple icing, of course! Sift it, please. I didn’t once, and my icing had these little crunchy bits that were just… not ideal. It’s a small step, but it makes a big difference for smooth decoration.
Milk or Lemon Juice: Just a tiny splash of milk or lemon juice for thinning the icing. Start with a tiny bit and add more slowly until you get that perfect drizzly consistency. I’ve definitely made icing soup before by adding too much at once. Oops!

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Instructions

Creaming the Good Stuff:: First things first, get that softened butter and brown sugar into a big mixing bowl. I usually use my stand mixer for this, but a hand mixer works just as well – just be prepared for a bit of an arm workout! Beat them together until they’re light and fluffy, about 2-3 minutes. You want to see that pale, creamy texture, almost like a cloud. This step is crucial for soft cookies, so don’t rush it. I once thought ‘fluffy’ meant just combined, and my treats were denser than I intended.
Adding the Wet Wonders:: Next, pour in the molasses and crack in that room temperature egg. Mix them into the butter-sugar mixture until everything is beautifully combined. It’ll look a bit dark and sticky, which is exactly what we want for this gingerbread dough! Scrape down the sides of the bowl to make sure no bits are left behind – I always miss a spot, and then I find a rogue lump of butter later. Honestly, it’s a small detail but makes a difference in the final dough texture.
Whisking the Spice Symphony:: In a separate bowl, whisk together your flour, ground ginger, cinnamon, cloves, baking soda, and salt. Give it a good whisk, making sure all those lovely spices are evenly distributed. This ensures every bite is bursting with flavor. I sometimes just dump them in together, then wonder why some cookies are spicier than others. Lesson learned, a quick whisk prevents uneven spice distribution!
Bringing It All Together for the Dough:: Now, gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix! As soon as you see no more streaks of flour, stop. Overmixing develops the gluten too much, which can lead to tough cookies, and we’re aiming for soft and tender, remember? The dough will be thick and a bit sticky, that’s perfectly normal.
Chilling Out:: Gather the dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and pop it into the fridge for at least 30 minutes, or even an hour. This chilling time is non-negotiable! It helps the dough firm up, making it easier to roll and cut, and prevents the cookies from spreading too much in the oven. I’ve skipped this step out of impatience, and my gingerbread men looked like melted blobs. Oops!
Roll, Cut, & Bake Your Cookies:: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters – gingerbread men, stars, hearts, whatever makes you happy! Place them on the prepared baking sheets and bake for 8-10 minutes, or until the edges are just set. They’ll be soft when you take them out, but they’ll firm up as they cool. Let them cool on the sheets for a few minutes before transferring to a wire rack. These cookies will smell absolutely divine!
Making the Sweet Finish:: While your cookies are cooling, it’s time for the icing! In a small bowl, whisk together the sifted powdered sugar with 2 tablespoons of milk or lemon juice. Start with 2 tablespoons and add more, a tiny drop at a time, until you reach a smooth, drizzly consistency. You want it thick enough to hold its shape a bit, but thin enough to pipe or spread easily. I’ve definitely made icing soup before by adding too much liquid too quickly. Go slow here, hon!
Decorate and Enjoy!:: Once your Gingerbread Cookies are completely cool, it’s time for the fun part – decorating! You can drizzle the icing over them with a spoon, pipe on intricate designs with a small Ziploc bag (snip a tiny corner!), or even spread a thin layer with an offset spatula. Add sprinkles if you like, or leave them simply iced. Let the icing set for about 30 minutes before storing. Now, enjoy your beautiful, homemade treats!