Description
These Soft Gingerbread Cookies are delightfully tender with the perfect balance of sweet and spicy flavors. Made with warm spices like cinnamon, ginger, and cloves, combined with molasses and brown sugar, these cookies remain soft and chewy even after baking. An optional simple glaze adds a sweet finishing touch. Ideal for cozy gatherings or holiday treats.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
Wet Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 3 tablespoons molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Simple Gingerbread Glaze (optional)
- 1 cup powdered sugar
- 1 to 1½ tablespoons milk
Instructions
- Prepare Dry Ingredients: In a small bowl, thoroughly mix together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and sea salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a standing mixer fitted with the paddle attachment, cream the softened butter and packed brown sugar together for 1 to 2 minutes until the mixture becomes light and fluffy, ensuring good aeration.
- Add Molasses, Egg, and Vanilla: Mix in the molasses, egg, and vanilla extract to the creamed butter and sugar. Beat for 60 to 90 seconds until the batter is smooth and evenly combined.
- Combine Dry and Wet Mixtures: Reduce mixer speed to low and gradually add the dry ingredient mixture. Beat just until the dough is fully combined, making sure not to overmix.
- Chill the Dough: Transfer the cookie dough to an airtight container and refrigerate for at least 1 hour or preferably overnight to allow the dough to firm up and flavors to meld.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Shape Dough: Using a small cookie scoop, measure out 1½ to 2 tablespoons of dough each and roll into balls. Space the dough balls about 2 inches apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 11 minutes, or until the tops are just set and slightly puffed. Avoid overbaking to maintain softness.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes after baking to continue setting, then transfer them to a wire rack to cool completely.
- Prepare Optional Glaze: Whisk together powdered sugar and 1 tablespoon of milk in a small bowl. Add more milk, up to ½ tablespoon, gradually to achieve a thick but pourable consistency.
- Glaze Cookies: Drizzle the glaze over cooled cookies and allow it to harden either at room temperature or in the refrigerator before serving.
Notes
- Baking Time Tip: To keep cookies soft and chewy, do not overbake. For a more doughy texture, bake closer to 9 minutes; for slightly firmer but still soft cookies, bake the full 11 minutes.
- Butter Substitutes: You can use unsalted butter or vegan butter instead of salted butter for dietary preferences.
- Sugar Alternatives: Dark brown sugar is a great alternative to light brown sugar and intensifies the molasses flavor.
- Molasses Type: Use unsulphured or light molasses. Avoid blackstrap molasses as it can be too strong in flavor.
- Gluten-Free Option: Swap all-purpose flour with a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Spice Quality: Fresh and high-quality spices will significantly enhance the flavor of your cookies. Adjust spice levels to your preference.
- Freezing Dough: Roll dough into balls and freeze on a waxed paper-lined baking sheet. Once frozen, store in an airtight container. Thaw before baking as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 199 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
