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Soft Gingerbread Cookies

These Soft Gingerbread Cookies are magically comforting and perfect for any occasion, filled with warm spices and sweet molasses.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda For that little lift we all love in cookies.
  • 1 teaspoon ground ginger A star ingredient that brings warmth and spice.
  • 1 teaspoon ground cinnamon Adds delightful sweetness and aroma.
  • 0.5 teaspoon ground cloves A hint of nostalgia with its rich flavor.
  • 0.5 teaspoon salt Balances out the sweetness.
Wet Ingredients
  • 0.75 cups unsalted butter, softened Remember, softened is key for creaminess.
  • 1 cup brown sugar, packed Gives deep sweetness and chewy texture.
  • 0.5 cups molasses For classic gingerbread taste.
  • 1 large egg Binds everything together.
  • 1 teaspoon vanilla extract A little vanilla makes everything better.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a separate bowl, beat the softened butter and brown sugar together until light and fluffy.
  4. Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet ones, mixing until just combined.
  6. Drop the dough by tablespoons onto a prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake for 8-10 minutes or until the edges are firm.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

You can refrigerate the dough for up to 3 days before baking. If your cookies spread too much, check your butter temperature to ensure it's softened, not melted. Try adding chocolate chips or nuts for a twist!