Soft Gingerbread Cookies
Delightfully soft gingerbread cookies infused with spice, perfect for holiday gatherings or cozy nights in.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda For leavening
Wet Ingredients
- 3/4 cup unsalted butter, softened Should be at room temperature
- 1 cup brown sugar, packed Can substitute with white sugar mixed with molasses
- 1 large egg
- 1/2 cup molasses Can substitute with honey, but flavor changes
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined.
- In a separate bowl, beat the softened butter and packed brown sugar until light and fluffy.
- Add in the egg and molasses, mixing until everything is fully incorporated.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Baking
- Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, leaving ample space between each.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Enjoy with hot cocoa or tea. You can dust with powdered sugar or serve with vanilla ice cream for a festive touch. Store in an airtight container up to a week or freeze for up to three months.