Indulge in the warmth and spice of soft gingerbread cookies, a timeless treat that brings the spirit of the holidays into your home. With a perfect balance of ginger, cinnamon, and molasses, these cookies are not only easy to make but also incredibly satisfying. Whether you’re decorating them for festive occasions or simply enjoying them with a cup of tea, they are sure to become a beloved favorite. Gather your ingredients and let’s get baking!
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 20 minutes, and cooking time is 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 6g fat, 23g carbohydrates, 1g protein, and 10g sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Roll tablespoons of dough into balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes or until the edges are firm.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. If you prefer a vegan recipe, use coconut oil instead of butter and flaxseed meal mixed with water as an egg replacement.
Serving and Pairings
These soft gingerbread cookies pair wonderfully with a hot cup of spiced tea or coffee. You can also serve them with frosting or a dusting of powdered sugar for an extra festive touch.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or enjoy them at room temperature.
Cooking Mistakes
- Overbaking can lead to hard cookies; keep an eye on them!
- Ensure your butter is softened but not melted for the best texture.
- Don’t skip the chilling step; it helps with rolling the dough.
- Use fresh spices for maximum flavor.
- Measure ingredients accurately to avoid inconsistencies.
Helpful Tips
- Use a cookie cutter for fun shapes if desired.
- Experiment with adding chocolate chips for a twist.
- Decorate with icing for a festive touch.
- Keep an eye on the cookies as they bake to avoid overcooking.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it. Just make sure to let it soften slightly before rolling it out.
How do I know when the cookies are done?
The edges should look firm and the centers will appear slightly soft. They will continue to firm up as they cool.
Can I freeze these cookies?
Absolutely! Freeze them in a single layer, then transfer to an airtight container. They can last for up to 3 months.
What can I use instead of molasses?
You can use honey or maple syrup as substitutes, but the flavor will differ slightly.
How do I store leftover cookies?
Store them in an airtight container at room temperature or refrigerate for longer freshness.
Conclusion
Soft gingerbread cookies are a delightful treat that can brighten any occasion. Their warm spices and chewy texture make them irresistible, perfect for sharing with loved ones. Enjoy making and decorating them, and watch as they become a cherished part of your holiday traditions!
Soft Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Roll tablespoons of dough into balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes or until the edges are firm.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
