Soft Gingerbread Cookies

Soft Gingerbread Cookies Recipe

These Soft Gingerbread Cookies are the perfect holiday treat, filled with warm spices like cinnamon, ginger, and cloves. With a chewy texture and a sweet molasses flavor, they’re ideal for cozy gatherings or as a festive homemade gift. If you want to take them to the next level, a simple gingerbread glaze can add a delightful finishing touch. Here’s how to make these classic, soft gingerbread cookies.

Ingredients:

For the Gingerbread Cookies:

• 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

For the Simple Gingerbread Glaze (Optional):

• 1 cup powdered sugar
• 1 to 1½ tablespoons milk

Directions:

1. Prepare the Dry Ingredients:

• In a small bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and sea salt. Set this dry mixture aside.

2. Cream the Butter and Sugar:

• In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and packed brown sugar for 1-2 minutes, until the mixture is light and fluffy.

3. Add Wet Ingredients:

• To the butter mixture, add the molasses, egg, and vanilla extract. Beat on medium speed for about 60-90 seconds until everything is smooth and well combined.

4. Combine Dry and Wet Ingredients:

• Gradually add the dry ingredient mixture to the wet mixture. Beat on low speed until fully incorporated, making sure not to overmix the dough.

5. Chill the Dough:

• Transfer the cookie dough to an airtight container and refrigerate for at least 1 hour. For best results, chill overnight to allow the flavors to deepen and the dough to firm up.

6. Bake the Cookies:

• Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
• Using a small cookie scoop or spoon, portion out 1½ to 2 tablespoons of dough and roll each portion into a ball.
• Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
• Bake the cookies for 9-11 minutes, or until the tops look just set. Be careful not to overbake to keep them soft and chewy.

7. Cool the Cookies:

• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

8. Optional Glaze:

• If you’d like to add a sweet glaze, whisk together the powdered sugar and milk in a small bowl until smooth.
• Drizzle the glaze over the cooled cookies and allow it to set before serving.

Recipe Tips:

• Chilling the Dough: Chilling the dough is key to getting that soft, chewy texture, so don’t skip this step! It also helps the cookies hold their shape while baking.
• Spice Level: If you love a stronger ginger flavor, feel free to increase the ground ginger by ¼ teaspoon for extra warmth.

Quick Stats:

• Prep Time: 10 minutes
• Chill Time: 1 hour
• Cook Time: 9-11 minutes
• Total Time: 1 hour 20 minutes
• Calories: 125 kcal per cookie
• Servings: 24 cookies

These Soft Gingerbread Cookies are a must-try for the holiday season, but they’re also perfect any time of year when you’re in the mood for a cozy, spiced dessert. The optional glaze adds a touch of sweetness and elegance, making these cookies irresistible. Enjoy with a warm cup of tea or coffee for the ultimate comfort!

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