Description
A recipe for making soft, chewy gingerbread cookies.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
- Beat butter and brown sugar in a large bowl with an electric mixer until creamy.
- Add molasses, egg, and vanilla extract; beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half, wrap each half in plastic wrap, and chill for at least 2 hours.
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll out one portion of the dough on a lightly floured surface to 1/4 inch thickness. Cut out shapes using cookie cutters.
- Place cookies on the prepared baking sheets.
- Bake for 8 to 10 minutes. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly reduce the baking time.
- You can decorate the cooled cookies with royal icing or simple powdered sugar glaze.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 80
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 2
- Cholesterol: 25
Keywords: soft gingerbread cookies, chewy cookies, holiday cookies, ginger spice cookies, molasses cookies