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5 Simple Secrets to Soft Gingerbread Cookies

soft gingerbread cookies
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These are the ultimate soft and chewy cut-out gingerbread cookies. We focus on a recipe that yields thick, tender cookies with a classic, warm spice flavor perfect for holiday baking and gifting.

Ingredients

  • All-purpose flour: 3 cups
  • Baking soda: 1 teaspoon
  • Ground ginger: 2 teaspoons
  • Ground cinnamon: 1 teaspoon
  • Ground cloves: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Unsalted butter, softened: 1/2 cup (1 stick)
  • Brown sugar, packed: 1/2 cup
  • Granulated sugar: 1/4 cup
  • Molasses (not blackstrap): 1/2 cup
  • Egg: 1 large
  • Vanilla extract: 1 teaspoon

Instructions

  1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
  2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the molasses and egg until just combined. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
  5. Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 2 hours, or up to 2 days. Chilling is essential for soft, non-spreading cookies.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut shapes.
  8. Place shapes onto the prepared baking sheets, spacing them about 1 inch apart.
  9. Bake for 8 to 10 minutes. For softer cookies, err on the side of underbaking slightly. The edges should just begin to set.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate or store once fully cooled.

Notes

  • Do not overmix the dough once the flour is added; this develops gluten and leads to tough cookies.
  • Chilling the dough thoroughly prevents the cookies from spreading too much during baking.
  • For an extra soft center, roll the dough slightly thicker, closer to 3/8 inch.
  • Use good quality molasses for the best authentic gingerbread flavor.

Nutrition

Find it online: https://tasteportfolio.com/soft-gingerbread-cookies-recipe/