Introduction
Gingerbread cookies are a favorite during the holiday season, but sometimes they can be too tough or too crispy. That’s why we’ve come up with the best soft gingerbread cookies recipe that will melt in your mouth and leave you craving for more. This recipe is perfect for those who love the warm and cozy flavors of the holiday season, and it’s easy to make with simple ingredients.
Ingredients
- 2 1/4 cups all-purpose flour
- 3 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 tsp. baking soda
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 large egg
- 1/3 cup molasses
- 1 tsp. vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, salt, and baking soda.
- In a large bowl, using an electric mixer, cream butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in egg, molasses, and vanilla extract.
- Add dry ingredients to the wet mixture and stir until just combined.
- Roll dough into 1 1/2 inch balls and roll in granulated sugar.
- Place on a baking sheet lined with parchment paper, about 2 inches apart.
- Bake for 10-12 minutes or until cookies are set but still soft.
- Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Enjoy your soft and delicious gingerbread cookies!
Nutritional Information
Serving Size: 1 cookie
Calories: 120
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 85mg
Total Carbohydrates: 19g
Dietary Fiber: 0g
Sugars: 11g
Protein: 1g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 30 minutes
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
Serving Suggestions
Serve these soft gingerbread cookies with a cup of hot cocoa or your favorite holiday drink. You can also decorate them with icing or sprinkles for a festive touch.
Variations
For a spicier flavor, you can add more ginger or cinnamon to the recipe. You can also add chopped nuts, raisins, or dried cranberries for a little extra texture.
Substitutions
If you don’t have molasses, you can substitute with honey or maple syrup. You can also use dark brown sugar instead of light brown sugar for a richer flavor.
Storage
Store your soft gingerbread cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips
- Don’t overmix the dough, or your cookies will be tough.
- Make sure your butter is at room temperature, or it won’t cream properly.
- Roll your cookies in granulated sugar to give them a slight crunch on the outside.
- Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
This recipe yields about 24 cookies.
Frequently Asked Questions
Can I double this recipe?
Yes, you can double or even triple this recipe to make more cookies.
Can I make this recipe ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Let it thaw in the refrigerator before baking.
Conclusion
This best soft gingerbread cookies recipe is a perfect treat for the holiday season, and it’s easy to make with simple ingredients. The warm and cozy flavors of the ginger, cinnamon, and nutmeg will make your taste buds dance with joy, and the soft texture will melt in your mouth. Try this recipe out for yourself, and you won’t be disappointed!