Soft Gingerbread Cookies
These Soft Gingerbread Cookies have crispy edges with soft and chewy centers and are perfectly spiced! Plus they are easy to make - no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain.
A recipe from
Maria Arnold
Ingredients
Yields 12 servings
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ cup butter (softened)
- ¾ cup brown sugar (packed)
- 3 Tablespoons molasses
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 - 1½ Tablespoons milk
Method
17 steps
- 1
Gingerbread Cookies
- 2
In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.
- 3
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.
- 4
Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.
- 5
Add dry ingredients and beat on low speed until combined.
- 6
Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight.
- 7
Preheat oven to 350 degrees F.
- 8
Line a large baking sheet with parchment paper, set aside.
- 9
Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.
- 10
Place on prepared cookie sheet about 2 inches apart.
- 11
Bake for 9-11 minutes in preheated oven until tops look just set. (See notes for baking tips)
- 12
Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!
- 13
Enjoy!
- 14
Simple Glaze (Optional)
- 15
Whisk together powdered sugar and 1 TBS milk.
- 16
Slowly add more milk if need (up to ½ TBS) until you reach a thick but pourable consistency.
- 17
Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).
From the family
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