Soft Gingerbread Cookies are the perfect treat to fill your home with warmth and cheer, especially during the chilly months. These delightful cookies offer a soft and chewy texture, rich flavors of ginger and cinnamon, and a touch of sweetness from molasses. Whether you’re preparing for a festive gathering or just want a cozy afternoon snack, this recipe brings together simple ingredients to create something truly special. I remember baking these with my kids during our holiday traditions, filling the kitchen with wonderful aromas and happy memories.
Why Make This Recipe
These Soft Gingerbread Cookies are a fantastic choice for a variety of occasions. They are not only quick to whip up but also perfect for holiday gatherings, family get-togethers, or just a warming dessert after dinner. Imagine unwrapping these cookies fresh from the oven, their spicy aroma filling the air while your loved ones gather around with smiles. The combination of ginger, cinnamon, and molasses creates a comforting blend that appeals to both kids and adults alike.
"These cookies are a festive hit at our holiday parties. Soft, flavorful, and impossible to stop eating!" says a happy home baker.
The simple recipe means you don’t need to spend hours in the kitchen, and they are easy enough for kids to help with. Plus, they store well, so you can make a batch ahead of time.
How to Make Soft Gingerbread Cookies
Making Soft Gingerbread Cookies starts with gathering your ingredients and preheating your oven. First, you’ll prepare the dry ingredients, combining flour, baking soda, and spices in one bowl. In another bowl, you’ll cream the softened butter with brown sugar, followed by incorporating molasses, egg, and vanilla. The magic happens as you mix in the dry ingredients to create a satisfying dough. Once formed, drop spoonfuls onto a baking sheet and bake until the edges are just firm but the centers remain delightfully soft. After a short cooling period, these cookies are ready to be enjoyed!
Ingredients
Gather these items to make the perfect batch of Soft Gingerbread Cookies:
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 3/4 cup unsalted butter, softened, 3/4 cup brown sugar, 1/2 cup molasses, 1 large egg, 1 teaspoon vanilla extract.
You can swap out molasses for maple syrup or honey if you’re looking for a lighter alternative. For a gluten-free version, there are also great flour blends available that would work well in this recipe.
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are firm but the centers are still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Soft Gingerbread Cookies
These Soft Gingerbread Cookies are delightful on their own, but they also pair beautifully with a cup of warm tea or hot cocoa. Consider serving them with a sprinkle of powdered sugar or a drizzle of icing to add a festive touch. For a fun twist, you can enjoy them with a scoop of vanilla ice cream for an extra indulgent treat. They’re also perfect for decorating with your family after baking, turning them into a fun activity as well.
How to Store
To keep your Soft Gingerbread Cookies fresh, store them in an airtight container at room temperature. They can last up to a week if stored properly. If you want to keep them longer, consider freezing the cookies. Just make sure they are completely cool before layering them between parchment paper and placing them in a freezer bag. They can last up to three months in the freezer. When you’re ready to enjoy, let them thaw at room temperature.
Tips to Make
For the best results, ensure your butter is softened but not melted, as this will help achieve the cookie’s soft texture. Be careful not to overmix the dough once the dry ingredients are added; you want just enough mixing to combine everything. If you’re in a humid environment, adjust the flour accordingly to get the right consistency. If you want a spicier flavor, feel free to increase the amount of ground ginger and cinnamon to your personal taste.
Variations
You can easily adapt this Soft Gingerbread Cookie recipe to suit different tastes. For a chocolatey twist, consider adding chocolate chips or chunks to the dough. If you’d like to make them nut-free, simply omit any nuts and use a nut-free flour. You can also experiment with adding a zest of orange or lemon for a refreshing citrus flavor. Additionally, consider rolling the cookies in sugar before baking for a sparkling finish.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour for whole wheat flour for a slightly healthier option.
How can I prevent my cookies from spreading too much?
Ensure your butter is not too soft and chill the dough for about 30 minutes before placing it on the baking sheet.
Can I add frosting to these cookies?
Absolutely! A simple glaze or cream cheese frosting can elevate them to a whole new level.
Is this recipe suitable for freezing?
Definitely! They freeze well, so you can make them in advance and enjoy them later.
For More Recipe Inspiration
If you love baking, you might want to check out our protein muffins or experiment with our mini bento cake recipe. Both are delightful additions to any family gathering or special occasion.
Be sure to visit our social pages for more cozy baking inspiration!
https://www.pinterest.com/quickcakes/
Soft Gingerbread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are firm but the centers are still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.