These soft Gingerbread Cookies are amazing! Pull out the molasses and let’s start baking!
Traditionally, gingerbread cookies are hard and I like them that way but when I had these soft, straight out of the oven chewy gingerbread cookies I was sold on them. You can taste the ginger and cinnamon with every bite!
They were perfect for our gingerbread men cookies we are making for our Cookie Exchange for the homeless. Have you heard of this type of cookie exchange before? I will be sharing about that early next week.
Soft Gingerbread Cookies
3/4 cup soft butter (not melted)
1 cup brown sugar
1 large egg
2-3 tablespoons molasses (please know the strength of your molasses before using)
2 1/2 cups flour
1.5 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
Cream butter and gradually add brown sugar. Continue to beat until fluffy.
Add egg and molasses to butter mixture. Beat. We buy molasses from the natural foods store and the brand we use is really strong. So it’s best that you know the strength of your molasses so you don’t end up horribly strong-tasting molasses cookies.
Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour (necessary step if you want to use cookie cutters on the dough).
Preheat oven to 375 degrees F. Roll the dough into small balls and flatten (if you are making them into gingerbread men) if not just make balls and lay on cookie sheet. Line a baking sheet with parchment paper or grease with butter. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm. Let cool
I made 18 medium size gingerbread men or you can make about 32 cookies from this recipe.
Recipe adapted from Gourmet magazine