Description
A recipe for soft and chewy gingerbread cookies perfect for the holiday season.
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
- 1/2 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.
- In a large bowl, beat the softened butter and brown sugar until creamy.
- Beat in the molasses and egg until combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing 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 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 for soft cookies.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate as desired once cooled.
Notes
- For thicker, softer cookies, chill the dough for longer, up to 24 hours.
- If you prefer a stronger ginger flavor, increase the ground ginger to 1 1/2 teaspoons.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 75
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 0.5
- Protein: 2
- Cholesterol: 25
Keywords: gingerbread cookies, Christmas cookies, soft cookies, chewy cookies, holiday baking