Soft Gingerbread Cookies
These perfectly soft and chewy gingerbread cookies feature the classic warming spices of cinnamon, ginger, and cloves with the rich depth of molasses. Ideal for holiday celebrations, they maintain their pillowy texture for days.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 1.5 sticks unsalted butter, softened
- 3/4 cup packed dark brown sugar light brown works too, but dark gives deeper flavor
- 1 large egg at room temperature
- 1/3 cup unsulphured molasses not blackstrap, which is too bitter
- 1 teaspoon vanilla extract
- Optional: 1/4 cup granulated sugar for rolling
Instructions
- Whisk dry ingredients together. In a medium bowl, combine the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk thoroughly to ensure even distribution of the spices.
- Cream butter and sugar until fluffy. In a large bowl using an electric mixer, beat the butter and brown sugar on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy. Don’t rush this step—proper creaming creates the perfect texture.
- Add the egg and flavorings. Beat in the egg until fully incorporated, then add the molasses and vanilla extract. The mixture might look slightly curdled at this point, which is completely normal.
- Gradually incorporate dry ingredients. With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Mix just until no dry streaks remain—overmixing will create tough cookies.
- Chill the dough. Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Properly chilled dough is easier to roll and helps the cookies maintain their shape.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and to prevent sticking.
- Roll out the dough. On a lightly floured surface, roll one portion of dough to about 1/4-inch thickness. For softer cookies, don’t go thinner than this.
- Cut out shapes. Using cookie cutters of your choice, cut shapes and transfer them to the prepared baking sheets, leaving about 1 inch between cookies.
- Optional sugar coating. If desired, gently press the top of each cookie into a shallow dish of granulated sugar for a subtle sparkle.
- Bake until just set. Bake for 8-10 minutes until the edges are just beginning to set but the centers still appear slightly soft. For maximum softness, don’t wait until they look completely done—they’ll continue cooking slightly on the hot baking sheet.
- Cool properly. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- For best results, use room temperature ingredients, especially the egg and butter.
- If you prefer a stronger ginger flavor, add 1-2 tablespoons of finely minced fresh ginger along with the dry spices.
- Store cooled cookies in an airtight container with a slice of bread to maintain moisture and softness for up to one week.
- For deeper flavor, make the dough a day ahead and let it rest in the refrigerator overnight.