Name: Soft Gingerbread Cookies: Chewy & Spiced Delight
Prep time: 20 min
Cook time: PT-490510H46M33S
Total time: 2 h 30 min
Ingredients: Base Ingredients:; All-Purpose Flour: This is your cookie’s backbone, giving it structure. Don’t go for cake flour; you need that gluten for a satisfying chew. I’ve tried whole wheat once, and it made them a bit too dense for my liking.; Unsalted Butter: Creamy, rich butter is key for that melt-in-your-mouth texture. Make sure it’s softened, but not melted, or your dough will be a greasy mess. I usually leave mine on the counter for an hour or so before I start.; Brown Sugar: The molasses in brown sugar keeps these cookies super moist and adds a deeper caramel note. Don’t even think about swapping it for white sugar unless you want a dry, crumbly cookie – I mean it!; Molasses: This is the soul of gingerbread, friends! Use unsulphured, dark molasses for the best flavor and that classic rich color. Blackstrap is too strong, I tried it once and it was… an experience.; Flavor Boosters:; Egg: Just one egg helps bind everything together and adds richness. Make sure it’s at room temperature; it mixes into the batter so much better.; Ground Ginger: This is where the “ginger” comes from! Don’t skimp, but also don’t overdo it unless you like a serious kick. I usually buy a fresh jar for holiday baking, makes a difference.; Ground Cinnamon: Pairs beautifully with ginger, adding warmth and depth. Honestly, the smell of these two together in the oven is pure bliss.; Ground Cloves & Nutmeg: These are your supporting spice actors, adding complexity. A little goes a long way, so measure carefully. I sometimes grate fresh nutmeg, and oh my, it’s a game-changer!; Leavening & Finishing Touches:; Baking Soda: This helps your cookies rise just enough and gives them that characteristic chewiness. Make sure it’s fresh!; Vanilla Extract: A splash of vanilla rounds out all those warm spices. I always use real vanilla, never the imitation stuff. You can taste the difference, trust me.; Salt: Just a pinch balances the sweetness and enhances all the other flavors. Don’t forget it! I did once, and the cookies tasted a bit flat.

Description

Soft Gingerbread Cookies bring back memories of holiday baking. This easy recipe yields wonderfully chewy, spiced cookies, perfect for sharing or a cozy treat.

Ingredients

Base Ingredients:
All-Purpose Flour: This is your cookie’s backbone, giving it structure. Don’t go for cake flour; you need that gluten for a satisfying chew. I’ve tried whole wheat once, and it made them a bit too dense for my liking.
Unsalted Butter: Creamy, rich butter is key for that melt-in-your-mouth texture. Make sure it’s softened, but not melted, or your dough will be a greasy mess. I usually leave mine on the counter for an hour or so before I start.
Brown Sugar: The molasses in brown sugar keeps these cookies super moist and adds a deeper caramel note. Don’t even think about swapping it for white sugar unless you want a dry, crumbly cookie – I mean it!
Molasses: This is the soul of gingerbread, friends! Use unsulphured, dark molasses for the best flavor and that classic rich color. Blackstrap is too strong, I tried it once and it was… an experience.
Flavor Boosters:
Egg: Just one egg helps bind everything together and adds richness. Make sure it’s at room temperature; it mixes into the batter so much better.
Ground Ginger: This is where the “ginger” comes from! Don’t skimp, but also don’t overdo it unless you like a serious kick. I usually buy a fresh jar for holiday baking, makes a difference.
Ground Cinnamon: Pairs beautifully with ginger, adding warmth and depth. Honestly, the smell of these two together in the oven is pure bliss.
Ground Cloves & Nutmeg: These are your supporting spice actors, adding complexity. A little goes a long way, so measure carefully. I sometimes grate fresh nutmeg, and oh my, it’s a game-changer!
Leavening & Finishing Touches:
Baking Soda: This helps your cookies rise just enough and gives them that characteristic chewiness. Make sure it’s fresh!
Vanilla Extract: A splash of vanilla rounds out all those warm spices. I always use real vanilla, never the imitation stuff. You can taste the difference, trust me.
Salt: Just a pinch balances the sweetness and enhances all the other flavors. Don’t forget it! I did once, and the cookies tasted a bit flat.

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Instructions

Creaming the Good Stuff:: First things first, get that softened butter and brown sugar into your stand mixer. Or a big bowl with a hand mixer, whatever you’ve got! Cream them together until they’re light and fluffy, about 2-3 minutes. You’ll see the color lighten, and it’ll look almost like whipped clouds. This step is crucial for light, airy Soft Gingerbread Cookies, don’t rush it like I used to!
Adding the Wet Wonders:: Next, beat in the molasses and egg until everything is well combined. Scrape down the sides of the bowl often, because that sticky molasses loves to hide! I’ve learned the hard way that bits of unmixed molasses can lead to weird patches in your cookies. It should look like a rich, dark, glossy mixture. Oh, and don’t forget the vanilla extract here – it just makes everything sing!
Dry Ingredients Unite:: In a separate medium bowl, whisk together your flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Make sure it’s really well combined. This prevents pockets of unmixed spice or baking soda. I always give it an extra whisk for good measure, sometimes I even sift it if I’m feeling fancy!
Mixing the Dough:: Gradually add the dry ingredients to the wet ingredients, 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 too much gluten, and your cookies will be tough, not tender. I made that mistake many times, ending up with hockey pucks instead of cookies!
Chill Out, Dough:: Now, scrape the dough onto a piece of plastic wrap, flatten it into a disk, and pop it in the fridge for at least 2 hours. Honestly, overnight is even better. This chilling time helps the flavors meld and makes the dough much easier to roll out. If you skip this, your cookies will spread too much, and trust me, you don’t want flat, sad cookies!
Roll, Cut, & Bake!:: Once chilled, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut out your gingerbread shapes – stars, little people, whatever makes you happy! Place them on a baking sheet lined with parchment paper and bake for 8-10 minutes. They should be just set at the edges but still soft in the middle. The smell alone will tell you your Soft Gingerbread Cookies are ready!