SOFT GINGERBREAD COOKIE RECIPE: Gingerbread cookies make your whole kitchen smell like the holidays. The molasses! The spices! The sugar! This easy recipe makes soft, round sugar-like cookies. It does NOT make the gingerbread cutouts.
These gingerbread cookies stay soft because of molasses: a slightly bitter, slightly sweet, dark liquid byproduct from the sugar-making process. Simply, it makes gingerbread cookies soft and gives them its distinct flavor.
Not in the mood for gingerbread? That is OK! Make these extra chocolate brownies instead!
Need a vegan gingerbread recipe? Check out the recipe from Loving It Vegan
The BEST Soft Gingerbread Cookies |(No Chilling Required)Course: DessertCuisine: AmericanDifficulty: Easy
3/4 cup (1 1/2 sticks) butter, soften
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup molasses
2 1/2 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F
- In a standing kitchen mixer with the paddle attachment, cream: 3/4 cup soften butter, 1/2 cup brown sugar and 1/2 cup white sugar until light and fluffy. About 7-9 ish minutes. Stop and scrape sides.
- In a small bowl, whisk: 1 egg and 1/4 cup molasses. Turn the mixer on to low speed and slowly add the egg-molasses mixture. Stop and scrape.
- Sift dry ingredients in a medium bowl: 2 1/2 cup all purpose flour, 2 tsp baking soda, 1/2 teaspoon salt, 2 teaspoon cinnamon and 1/4 teaspoon ground ginger. Add to kitchen mixture bowl. Mix on low speed until just combined, 30-34 seconds.
- Scoop with medium scoop. About 2-inch round balls. Place on parchment lined cookie trays. Bake for 10 minutes.
- Cool completely and enjoy
- Roll the cookie dough in demerara sugar (or a fun, colored sugar) before baking