Enjoy the warm and festive flavors of soft gingerbread cookies, perfect for cozy holiday moments.
Soft Gingerbread Cookies
There’s something about the scent of gingerbread baking in the oven that wraps around you like a warm hug. Maybe it’s the spicy kick of fresh ginger or the sweetness of molasses, but every whiff brings back cherished holiday memories spent in my grandmother’s kitchen. Those afternoons filled with laughter, flour, and frosting are what inspired me to perfect this recipe for soft gingerbread cookies. So grab an apron, and let’s create some cozy childhood moments together.
What Makes This Recipe Special
These soft gingerbread cookies are not your typical holiday treat; they boast a delightful chewy texture paired with a perfect balance of warm spices. The secret? A little extra molasses for depth and buttery richness, plus chilling the dough to enhance the flavors while also making the cookies perfectly soft and melt-in-your-mouth delicious. They’re a time-saving gem—mix, chill, and bake!
Ingredient List
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses (unsulfured)
- 1 large egg
- 1 teaspoon vanilla extract
Optional notes: For a gluten-free version, substitute the flour with a 1:1 gluten-free mix. You can also swap out the butter for vegan butter to make it plant-based!
Step-by-Step Instructions
Before you start, gather all the ingredients and make sure your butter is softened. This helps it blend better, creating that light, airy texture.
First up, preheat your oven to 350°F (175°C). While it’s warming up, combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Whisk these dry ingredients together until they’re well mixed and set them aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until it’s light and fluffy, about 3-4 minutes. You want the mixture to be pale and airy, with a lovely golden hue. Next, pour in the molasses, egg, and vanilla extract, ensuring everything is fully incorporated.
Now it’s time to introduce the dry ingredients. Gradually add the flour mixture to the wet ingredients, stirring gently until no streaks of flour remain. This dough won’t be too sticky; it should hold its shape well. Once combined, cover the bowl and place it in the fridge for at least an hour. This chilling time allows the flavors to meld and makes rolling out the dough easier.
Once the dough is ready, sprinkle your work surface with a little flour and roll out portions to about 1/4-inch thickness. You can use cookie cutters to shape them into fun holiday figures if you’d like! Place the cutouts onto parchment-lined baking sheets.
Bake for 8-10 minutes, until the edges are just set but the centers are still soft. Don’t worry if they look a little underbaked; they will continue to firm up as they cool. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Suggestions
These cookies are perfect as a cozy afternoon snack with your favorite cup of tea or coffee. Consider icing them with a simple royal icing made from powdered sugar and egg whites for an added festive touch. If you’re feeling adventurous, consider sandwiching two with a creamy filling or pairing them with a scoop of vanilla ice cream. They also make delightful gifts when wrapped in colorful packaging!
Tips or Variations
Love experimenting? Here are a few fun twists! You can add a dash of citrus zest for a bright note, or even a swirl of chocolate chips for a decadent treat. If you want to stick with the theme, try adding finely chopped crystallized ginger for an extra zing. For a clever twist, serve them warm with a scoop of ice cream for an indulgent dessert.
Q&A Section
1. Can I use fresh ginger instead of ground ginger?
Absolutely! Fresh ginger will add a lovely brightness, but be sure to chop it finely and adjust the quantity to taste, as fresh ginger has a stronger flavor than dried.
2. How can I store these cookies?
Once cooled, store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; just layer them with parchment paper and place them in a freezer-safe bag.
3. Can I make these cookies ahead of time?
Yes, you can chill the dough up to 3 days ahead of baking. Just be sure to let it sit out at room temperature for about 30 minutes before rolling out, making the dough easier to handle.
4. How do I know when they are done?
Look for slightly puffed cookies with set edges. They might appear a little soft in the center, but that’s okay! They will continue to firm up as they cool.
Behind The Scenes
When I first set out to create this recipe, my initial batch turned out a little too hard and crunchy for my liking—definitely not the soft gingerbread cookies I remember! After a few adjustments, including tweaking the molasses and chilling time, I finally achieved the perfect balance. Honestly, it was a labor of love, and each taste test made it all worth it.
Final Thoughts
There’s a special kind of joy that comes from sharing delicious cookies with loved ones, especially during the holiday season. Whether you’re baking for a party, creating homemade gifts, or simply indulging on a cozy evening at home, these soft gingerbread cookies are sure to be a hit. Imagine enjoying one with a steaming mug of spiced cider or rich hot chocolate—pure bliss!
Can’t wait for you to try it! Let me know how yours turns out.
Dry Ingredients
- 2 1/4 cups all-purpose flour Substitute with 1:1 gluten-free mix for gluten-free option.
- 1 teaspoon baking soda
- 1 tablespoon ground ginger Fresh ginger can also be used.
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can be substituted with vegan butter.
- 1/2 cup brown sugar, packed
- 1/2 cup molasses (unsulfured) Extra molasses adds richness.
- 1 large egg
- 1 teaspoon vanilla extract
Preparation
Gather all the ingredients and ensure your butter is softened for better blending.
Preheat your oven to 350°F (175°C).
In a medium bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Whisk together and set aside.
In a large mixing bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, stirring gently until no streaks of flour remain.
Cover the dough and chill in the refrigerator for at least an hour.
Baking
Sprinkle your work surface with flour and roll out portions of the chilled dough to about 1/4-inch thickness.
Use cookie cutters to shape the dough into desired holiday figures and place cutouts on parchment-lined baking sheets.
Bake for 8-10 minutes, until the edges are set and centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 8g
These cookies pair wonderfully with tea or coffee. For added festivity, ice them with royal icing or fill them with a creamy filling.
