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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Soft Gingerbread Cookies
- Total Time: 1 hour 20 minutes
- Yield: 24 1x
Description
These Soft Gingerbread Cookies are the perfect blend of warm spices and rich molasses, making them a holiday must-have. Their chewy texture and fragrant aroma are sure to bring festive warmth to your kitchen. Whether you’re baking for a Christmas gathering or simply indulging in holiday cheer, these cookies are as comforting as they are delicious.
Ingredients
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
Simple Gingerbread Glaze (optional):
1 cup powdered sugar
1 to 1½ tablespoons milk
Instructions
In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar for 1-2 minutes, until light and fluffy.
Add the molasses, egg, and vanilla extract to the butter mixture, and beat for 60-90 seconds until smooth.
Gradually add the dry ingredients to the wet mixture and beat on low speed until fully combined.
Transfer the dough to an airtight container and refrigerate for at least 1 hour, or overnight for best results.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Using a small cookie scoop, portion out 1 ½ to 2 tablespoons of dough and roll into balls.
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 9-11 minutes or until the tops look just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
(Optional) To make the glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled cookies.
- Prep Time: 10 minutes
- Cook Time: 9-11 minutes
Nutrition
- Calories: 125