Soft Gingerbread Cookies Recipe
Deliciously soft and chewy cookies with crunchy sugary outer layer. Each bite is full of sweet and warm gingerbread flavor. These cookies are a must-make during the holiday season!
Servings: 12 makes about 24 cookies
Calories: 306kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp ground ginger
- 1/8 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1 egg
- 1/3-1/2 cup granulated white sugar for rolling cookies
Instructions
- Pull butter and egg out of the refrigerator 30-45 minutes before baking so they have time to warm up and soften.
- Preheat oven to 350°F and line a cookie sheet with parchment paper. (You can make 2 batches at the same time if more baking sheets are available.)
- Beat butter and dark brown sugar together for about two minutes in an electric mixer on medium-high speed.
- Scrape sides and bottom of the bowl and beat for another minute.
- Scrape sides and bottom of the bowl again and beat in the egg and molasses on medium speed.
- Lower speed to low/stir and add flour, baking soda, and spices. Beat just until combined.
- Scrape sides and bottom of the bowl and use a spatula to make sure all ingredients are evenly mixed.
- Scoop cookie dough with a cookie scoop (you can use #50 or #40 cookie scoop). Quickly but gently roll it into a ball.
- Roll each cookie ball in white granulated sugar and place onto the prepared baking sheet. Make sure to space cookies balls about 2 inches apart!
- Bake for 10-13 minutes, depending on the size of the cookie (and how soft you like them).
- Cool cookies on a wire rack.
Notes
Storing: Store cookies in an airtight container at room temperature, away from sunlight and the oven. On the counter, they will be good for up to 3 days. You can also store them in the refrigerator for about 5 days.
Freezing: to freeze baked cookies, lay them in one single layer of a wire rack and let them cool to room temperature. Once cooled, place the wire rack in the freezer and let cookies freeze for about 2 hours. (Set the timer so you remember the cookies.) Transfer frozen cookies into a large zip-lock freezer bag. You can either store all cookies at once, or portion them into smaller bags. Make sure to label, seal, and place back into the freezer. Frozen cookies will last up to 6 months.
Nutrition
Calories: 306kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 176mg | Potassium: 167mg | Fiber: 1g | Sugar: 29g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg