Soft Gingerbread Cookies Recipe – Learn like a Pro: There are just the right amounts of spices in these Soft Gingerbread Cookies. The sides are crispy, and the middles are soft and chewy. Plus they are simple to make—you don’t have to roll or cut them out to enjoy this rich and nostalgic gingerbread recipe!
Soft Gingerbread Cookies Recipe – Learn like a Pro
You can roll them in sugar, make an easy gingerbread glaze, or just serve them as they are. The edges are crunchy, and the middles are soft and chewy. They are salted just right. Also, they are very simple to make—you don’t even have to roll or cut out the dough to enjoy this rich and nostalgic gingerbread recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ cup butter softened
- ¾ cup brown sugar packed
- 3 Tablespoons molasses
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Simple Gingerbread Glaze (optional)
- 1 cup powdered sugar
- 1 – 1½ Tablespoons milk
Also See:
Small Batch Brownies Recipe – Delicious Recipe Ever
How to make it
- Put flour, baking soda, cinnamon, ginger, cloves, and sea salt in a small bowl and mix them together. Put away.
- Melt the butter and brown sugar in the bowl of a standing mixer with the paddle attachment. Mix the ingredients for one to two minutes, until the mixture is fluffy and light.
- Mix in the egg, vanilla, and sugar. Beat for 60 to 90 seconds, or until the mixture is smooth.
On low speed, add the dry ingredients and mix them in. - Put the dough in a jar that won’t let air in and put it in the fridge to chill for at least an hour or overnight.
- Warm the oven up to 350 degrees F. Put parchment paper on a large baking sheet and set it aside.
- Cut the dough into 1 ½ to 2 TBS pieces with a small cookie scoop, then roll them into balls.
Place them about 2 inches apart on the cookie sheet that has been prepared. - In a hot oven, bake for 9 to 11 minutes, or until the tops look just set. (For making tips, see the notes) Take the cookie off the baking sheet and place it on a wire rack to cool while it cools.
Nutrition
- Serving: 1cookie
- Calories: 199kcal
- Carbohydrates: 29g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 34mg
- Sodium: 267mg
- Potassium: 113mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 256IU
- Calcium: 30mg
- Iron: 1mg
Q1. What kind of Molasses Do I use to make Gingerbread Cookies
Blackstrap molasses should not be used in this recipe. Instead, use light or unsulfured molasses.
Q2. How do you store gingerbread cookies?
You can keep these gingerbread cookies at room temperature for up to 5 days in a container that doesn’t let air in.
Q3. Can I freeze baked gingerbread cookies?
Yes. Put it in a jar that won’t let air in and freeze it for up to two months.
Q4. How long do gingerbread cookies last?
If you put these soft gingerbread cookies in a container or bag that keeps air out, they will last for 5 days at room temperature, 1 week in the fridge, and up to 1 month in the freezer (baked).
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