Soft Gingerbread Cookies
Deliciously soft and chewy cookies with crunchy sugary outer layer. Each bite is full of sweet and warm gingerbread flavor. These cookies are a must-make during the holiday season!
Servings 12 makes about 24 cookies
Calories 306kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp ground ginger
- 1/8 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1 egg
- 1/3-1/2 cup granulated white sugar for rolling cookies
Instructions
- Pull butter and egg out of the refrigerator 30-45 minutes before baking so they have time to warm up and soften.
- Preheat oven to 350° and line a cookie sheet with parchment paper. (You can make 2 batches at the same time if more baking sheets are available.)
- Beat butter and dark brown sugar together for about two minutes in an electric mixer on medium-high speed.
- Scrape sides and bottom of the bowl and beat for another minute.
- Scrape sides and bottom of the bowl again and beat in the egg and molasses on medium speed.
- Lower speed to low/stir and add flour, baking soda, and spices. Beat just until combined.
- Scrape sides and bottom of the bowl and use a spatula to make sure all ingredients are evenly mixed.
- Scoop cookie dough with a cookie scoop (you can use #50 or #40 cookie scoop). Quickly but gently roll it into a ball.
- Roll each cookie ball in white granulated sugar and place onto the prepared baking sheet. Make sure to space cookies balls about 2 inches apart!
- Bake for 10-13 minutes, depending on the size of the cookie (and how soft you like them).
- Cool cookies on a wire rack.
Nutrition
Calories: 306kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 176mg | Potassium: 167mg | Fiber: 1g | Sugar: 29g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg