Ingredients
Scale
Here’s everything you’ll need to make these soft gingerbread cookies. The ingredients are straightforward, but their quality makes all the difference.
- ¾ cup unsalted butter, softened: Helps give the cookies their soft, chewy texture.
- 1 cup granulated sugar: Sweetens the cookies and adds a nice crisp edge when rolled in additional sugar.
- 1 large egg: Acts as a binder for the dough and adds richness.
- ¼ cup unsulphured molasses: This gives the cookies their deep, rich flavor and soft texture.
- 2 ½ cups all-purpose flour: Provides the structure for the cookies.
- 2 tsp baking soda: This helps the cookies rise, giving them a light texture.
- ½ tsp salt: Balances the sweetness and enhances flavor.
- 1 tsp cinnamon: For a mild spiced flavor, use this amount, or increase to 2 tsp for a bolder taste.
- ½ tsp dried ground ginger: Add more if you prefer a stronger ginger kick, up to 1-2 tsp.
- Optional: granulated sugar for rolling: Adds a delicate crunch to the outside of the cookies.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and sugar. Using an electric mixer, blend for about 2-3 minutes until the mixture is light and fluffy. This step is crucial for creating the soft, tender texture of the cookies.
- Add the egg and molasses to the butter-sugar mixture. Beat until everything is well combined. The molasses will give the dough a rich, deep brown color.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and ground ginger. Stir well to ensure the spices are evenly distributed.
- Slowly add the dry ingredients to the wet mixture, blending with the mixer on low speed until the dough comes together. Avoid overmixing, as this can lead to tough cookies.
- Form the dough into balls that are slightly smaller than a golf ball (about 1 inch in diameter). If you like a little extra crunch, roll each ball in granulated sugar before placing them on the baking sheet. Be sure to space them 2-3 inches apart, as they will spread while baking.
- Bake for 10-12 minutes. The edges should be set, but the centers may still look soft. This is the key to keeping them chewy!
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling completely.
Notes
Soft gingerbread cookies are delightful on their own, but here are a few serving ideas to make them extra special:
- With a hot drink: Serve these cookies alongside a cup of tea, coffee, or hot chocolate for a cozy treat.
- As a gift: These cookies make great holiday gifts. Pack them in a decorative tin or box, lined with parchment paper, and tie it with a ribbon for a thoughtful homemade gift.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert