Prep Time: 10 mins | Cook Time: 10 mins | Chilling time: 1 hr | Total Time: 1 hr 20 mins | Servings: 12 Cookies
With crispy edges and soft, chewy centres, these Gingerbread Cookies are the best! Enjoy these plain or roll them in sugar or drizzle them with simple gingerbread glaze – no matter, these cookies are lovely!
Ingredients
1 ½ c all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon of sea salt
½ c butter softened
¾ c brown sugar packed
3 tablespoons molasses
1 large Egg, room temperature
1 teaspoon pure vanilla extract
Simple Gingerbread Glaze (optional):
1 c powdered sugar
1 – 1½ tablespoons milk
How to make Soft Gingerbread Cookies
Gingerbread Cookies:
Step 1: Combine the flour, baking soda, cinnamon, ginger, cloves, and sea salt in a small bowl, then set aside.
Step 2: Put the butter and brown sugar in the bowl of a standing mixer with a paddle attachment. Cream for about a minute or two until the mixture becomes light and fluffy.
Step 3: Add in the molasses, egg, and vanilla. Beat for another 60 to 90 seconds until smooth.
Step 4: On low speed, beat in the dry ingredients until incorporated.
Step 5: Shift the dough into an airtight container, then chill in the fridge for at least an hour or overnight.
Step 6: Prepare the oven. Preheat it to 350 degrees F.
Step 7: Using parchment paper, line a large baking sheet. Set aside.
Step 8: Roll 1 1/2 to 2 tbsp portion of dough into a ball. If you have a small cookie scoop, use that to portions the dough.
Step 9: About 2 inches apart, transfer the cookie dough balls on the prepared cookie sheet.
Step 10: Bake in the preheated oven for about 9 to 11 minutes until the tops look just set.
Step 11: Remove from the oven and allow cookies to sit on the cookie sheet for at least 5 minutes before removing onto a wire rack to cool.
Simple Glaze (Optional):
Step 1: Mix the powdered sugar with a tbsp milk.
Step 2: Gradually stir in extra milk (up to half a tbsp) until you reach a pourable thick consistency.
Step 3: Drizzle the glaze over the cooled cookies. Allow setting in the fridge or at room temperature.
Notes:
Baking time:
The secret is to not over-bake. You want to be puffed and just set around the edges gingerbread cookies. Take note that the cookies will cook further as they sit on the baking sheet. Bake the cookies close to 9 minutes for a more doughy cookie or closer to 11 minutes for a little firmer yet still a soft cookie.
Substitutions:
Butter: In this recipe, I used salted butter. But unsalted butter also works wonders, just adjust the amount of sea salt you will be using.
Brown Sugar: Light brown sugar is what I recommend. But for a bit bolder, molasses taste, feel free to use dark brown sugar.
All-purpose flour: For a gluten-free variety, you are welcome to use an all-purpose gluten-free flour blend.
Sea Salt. I don’t normally use iodized salt, but if you do make sure to cut the amount by half.
How to freeze gingerbread cookie dough?
Step 1: Using waxed paper, line a baking sheet.
Step 2: Into balls, roll the cookie dough.
Step 3: Transfer the dough balls onto the prepared baking sheet, then freeze.
Step 4: Once the cookie balls are frozen, transfer them in an airtight container or glass Tupperware or Ziplock bag.
Step 5: When ready to bake, take the frozen cookie dough balls from the freezer and transfer them to a baking sheet lined with parchment paper. Thaw at room temperature. Once thawed, bake following the recipe directions.
Nutrition Facts:
Serving: 1cookie | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 267mg | Potassium: 113mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Calcium: 30mg | Iron: 1mg
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