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Soft Gingerbread Cookies Recipe

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4.4 from 11 reviews

These Soft Gingerbread Cookies offer a perfect balance of warm spices like cinnamon, ginger, and cloves combined with a rich molasses flavor. They are tender, chewy, and ideal for enjoying during the holiday season or anytime you crave a comforting spiced treat. Optionally topped with a simple powdered sugar glaze, these cookies are easy to make and delightful to share.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry 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

Wet Ingredients

  • ½ cup butter, softened
  • ¾ cup brown sugar, packed
  • 3 Tablespoons molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Glaze (Optional)

  • 1 cup powdered sugar
  • 1 – 1½ Tablespoons milk

Instructions

  1. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and sea salt. Stir until fully mixed and set aside.
  2. Cream Butter and Sugar: In the bowl of a standing mixer fitted with the paddle attachment, cream together the softened butter and packed brown sugar for 1-2 minutes until the mixture is light and fluffy.
  3. Add Molasses, Egg, and Vanilla: Beat in the molasses, room temperature egg, and pure vanilla extract for 60 to 90 seconds until the mixture is smooth and well combined.
  4. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined to form the cookie dough.
  5. Chill the Dough: Transfer the dough into an airtight container and refrigerate for at least 1 hour or overnight to firm up, which helps in shaping and enhances flavor.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  7. Shape Cookies: Using a small cookie scoop, portion 1 ½ to 2 tablespoons of dough and roll it into balls. Place the dough balls about 2 inches apart on the prepared baking sheet.
  8. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the tops appear just set but still soft. This ensures a tender, chewy texture.
  9. Cool the Cookies: Let the cookies sit on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
  10. Optional Glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon of milk. Add more milk by ½ tablespoon increments until you reach a thick but pourable consistency. Drizzle the glaze over cooled cookies and allow it to harden at room temperature or in the refrigerator.
  11. Serve and Enjoy: Once cooled and glazed if desired, enjoy your soft gingerbread cookies with a warm beverage or as a sweet seasonal treat.

Notes

  • Chilling the dough is essential for easier handling and better flavor development.
  • Do not overbake; cookies should look just set on top to maintain softness.
  • Use parchment paper or silicone mats for baking to prevent sticking and ensure even cooking.
  • The glaze is optional but adds a beautiful sweet finish and decorative touch to the cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Find it online: https://cheftinaskitchen.com/soft-gingerbread-cookies-recipe/