Description
These soft and chewy gingerbread cookies are the ultimate holiday treat, blending warm spices with deep, rich molasses for a tender, moist texture. Unlike traditional crisp gingerbread meant for building, this version is specifically developed to maintain a soft, pliable crumb that stays delicious for days. Perfectly aromatic and balanced, these cookies are a reliable festive favorite that will surely become a staple for your winter baking traditions.
Ingredients
3 cups all-purpose flour
1/2 cup unsulphured molasses
1/2 cup dark brown sugar, packed firmly
3/4 cup unsalted butter, softened
1 large egg
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
Cream the softened butter and dark brown sugar in a large bowl until the mixture is light and fluffy.
Add the egg and molasses to the butter mixture, beating until fully incorporated.
Combine the flour, baking soda, ground ginger, cinnamon, and salt in a separate medium mixing bowl.
Gradually add the dry ingredients into the wet ingredients until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least two hours to allow the flavors to meld.
Preheat your oven to 350°F (175°C).
Shape the dough into small balls and place them on a parchment-lined baking sheet.
Bake for 10 minutes or until the edges are just set, ensuring the centers remain soft.
Notes
Ensure your butter and egg are at room temperature to prevent the dough from splitting during mixing. For the best flavor, use fresh ground spices. Store in an airtight container at room temperature for up to 5 days to maintain the soft texture.
- Prep Time: 20
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg