Description
Soft Gingerbread Cookies, spiced and tender. My easy recipe makes chewy, warm holiday treats perfect for sharing (or hiding!).
Ingredients
Scale
- Dough Base:
- 2 ¾ cups (350g) all-purpose flour
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (160g) dark brown sugar, packed
- ½ cup (120ml) unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon baking soda
- Warm Spices:
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- Finishing Touches (Optional):
- Powdered sugar for dusting
- Simple lemon glaze (powdered sugar + lemon juice)
Instructions
- Cream the Butter & Sugar:: First up, get your room temperature butter and dark brown sugar into your mixer. Cream them together until they’re light and fluffy, about 2-3 minutes. This step is crucial for Soft Gingerbread Cookies! I’m always tempted to rush this, but honestly, patience here pays off. You want to see that pale, airy texture; it incorporates air, which helps with the final soft texture. This is where the magic starts to happen, getting that creamy base for the dough.
- Mix in Molasses & Egg:: Now, pour in that wonderful molasses. Then crack in your egg. Mix it all up until it’s well combined. The mixture will look a bit glossy and rich, a deep amber color. This is where you really start to smell that distinct gingerbread aroma developing. I always make sure to scrape down the sides of the bowl here; you don’t want any unmixed bits hiding! This step ensures all those wet ingredients are fully integrated before the dry ones join the party.
- Combine Dry Ingredients:: In a separate bowl, whisk together your flour, ground ginger, cinnamon, cloves, baking soda, and salt. Give it a really good whisk to distribute those spices evenly. This is important because you want every bite of your cookies to be perfectly spiced. I once just dumped them in, and ended up with pockets of intense spice and bland spots. Not ideal, trust me.
- Add Dry to Wet:: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix! As soon as you see no more streaks of flour, stop. Overmixing develops gluten, and we’re aiming for soft cookies, not tough ones. The dough will be thick and slightly sticky, which is totally normal. It smells incredible at this point, like a warm hug.
- Chill the Dough:: Divide your dough in half, flatten each half into a disk, wrap them tightly in plastic wrap, and pop them in the fridge for at least 2 hours, or even overnight. This chilling time is non-negotiable for Soft Gingerbread Cookies! It helps firm up the dough, making it easier to roll, and allows the flavors to meld. I’ve tried to skip this once, and the dough was a sticky nightmare. Learn from my mistakes!
- Bake Your Cookies:: When you’re ready to bake, preheat your oven to 350°F (175°C). Roll out your chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out your gingerbread shapes and place them on parchment-lined baking sheets. Bake for 8-10 minutes, depending on size. They should be just set around the edges but still look soft in the center. Let them cool on the sheet for a few minutes before transferring to a wire rack. These are the Soft Gingerbread Cookies you’ve been waiting for!