Soft Gingerbread Cookie Recipe
The smell of fresh gingerbread baking is unmatched. Make a batch of these soft gingerbread cookies with your family this holiday.
Servings: 36 cookies
Calories: 168kcal
Ingredients
- 1 ½ sticks butter softened
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 2 cups all-purpose flour
- Granulated sugar for rolling
Instructions
- Preheat oven to 350°.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.
- Add in the baking soda, cinnamon, ginger, cloves, pepper, and salt, and mix until just combined. Add in the flour and mix until well-combined, scraping the sides as needed.
- Chill the dough for at least 30 minutes. Then roll the dough into 1-inch balls, and roll each dough ball in granulated sugar. Place on an ungreased baking sheet, spacing them 2-inches apart.
- Bake in preheated oven for 7-8 minutes, or until the cookies just begin to crack and crinkle, and the edges barely start to brown. Do not overbake or they won't be chewy!
- Let cookies cool for a minute or two on the cookie sheet, then transfer to a wire rack to cool completely.
Video
Nutrition
Serving: 2cookies | Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 267mg | Fiber: 1g | Sugar: 11g
