Soft Gingerbread Cookies

Soft Gingerbread Cookies

Prep

30 min

Cook

10 min

Chill & cool

2 hr 5 min

Total

2 hr 45 min

Servings

24

Difficulty

Medium

Ingredients

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1/2 cup unsulphured molasses
• 1 tsp vanilla extract

Instructions

1. Whisk the flour, ginger, cinnamon, cloves, baking soda and salt.
2. Beat the butter and brown sugar until fluffy, about 2 minutes. Beat in the egg, molasses and vanilla.
3. Add the dry ingredients on low speed until a dough forms.
4. Divide in half, flatten into disks, wrap and chill at least 2 hours.
5. Heat the oven to 350°F and line baking sheets with parchment. Roll the dough 1/4 inch thick on a floured surface and cut out shapes.
6. Bake 8 to 10 minutes, until the edges are set but centers still look soft. Cool 5 minutes on the pan, then on a rack before decorating.

Why this recipe works

Dark brown sugar and molasses keep these cookies soft and chewy. Chilling the dough makes it easy to roll and helps the shapes hold their edges in the oven.

Tips, substitutions & storage

• Swap: Use light brown sugar if you don't have dark (the cookies will be a little paler).
• Swap: Use 1 tsp pumpkin pie spice in place of the cinnamon and cloves.
• Chilling is important — warm dough spreads and loses its shape.
• Simple icing: 2 cups powdered sugar, 2 to 3 tbsp milk and 1/2 tsp vanilla.
• Store in an airtight tin up to 1 week. Dough disks freeze for 3 months.

Nutrition (estimated, per serving)

Calories

150

Protein

2g

Carbs

23g

Fat

6g

Fiber

0g

Sugar

11g

Sodium

105mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.