Soft Gingerbread Cookies
Soft Gingerbread Cookies in this simple to follow easy to bake classically delicious seasonal recipe.
Servings: 24 cookies
Calories:
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup dark brown sugar
- ½ cup unsalted butter softened (room temperature)
- 3 tbsp molasses Grandma's Brand; do not use blackstrap
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp ground cloves
- 1 large egg room temperature
- powdered sugar
Instructions
- In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth.
- Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
- Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
- Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).
- Bake for 9 - 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.
- Optional: sprinkle with powdered sugar on top of the cookies.