One of my favorite things about the holiday season is all the Christmas baking. I’ve always loved making different cookies and sweet treats to share with family and friends. Gingerbread has always been one of my favorites, especially when it’s a super soft cookie and full of warm spices. These gingerbread cookies are everything I hope for in a cookie and I’ve given you two options so they can be your perfect cookie. By changing the amount of flour slightly the texture of the cookie can either be more soft and chewy or you can go for a fluffier cookie that is soft and more cake like. Either way they are delicious and perfect for a last-minute bake to enjoy with loved ones for Christmas.
Soft Gingerbread Cookies
Soft and spicy gingerbread cookies
Ingredients
- 6 tbsp butter softened
- 1/2 cup brown sugar
- 2 tbsp molasses
- 1 egg
- 3/4 tsp vanilla
- 3/4 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 tsp baking soda
- 1+ 1/4 cup flour increase to 1 + 1/2 cups for fluffier cookies and add 1 Tbs water
- 3 tbsp granualted sugar
Instructions
- Pre-heat over to 350 degrees F.
- In a stand mixer or with a hand mixer and a medium bowl cream together the butter and brown sugar on medium speed. Scrape down the butter from the sides so that it is completely mixed with the sugar.
- Add molasses, egg and vanilla. Mix on low until all combined. Again, be sure to scrape down the butter mixture so it is fully combined.
- Add half the flour, the spices, salt and baking powder. Mix on low until you no longer see any white flour. Add the remaining flour and continue mixing on low just until the flour is absorbed. If you are making the fluffy cookie option when you add the remaining flour also add 1 Tbsp water.
- Use a small cookie scoop and shape dough into balls. You should have between 13-16 balls of dough depending on how much flour you decided to put in. Pour the granulated sugar in a small bowl. Roll the tops and sides of each ball of dough in the sugar.
- Place dough on a baking sheet so that there is at least an inch or two between each ball of dough. Bake for 8 and a half minutes. Remove from oven and let cool on pan for 5 minutes. Remove from pan and allow to fully cool.
- Cookies stay soft and fresh for several days in an airtight container.
