Gingerbread Cookies
Soft, chewy, and warmly spiced gingerbread cookies, perfect for holiday cookie trays and gifting.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure butter is softened before mixing.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined.
- In a separate bowl, cream the softened butter and sugars until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls and place them on the prepared baking sheet, leaving space between each.
- Flatten each ball slightly with the bottom of a glass.
Baking
- Bake for 8-10 minutes, until edges are firm but centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve with hot cocoa, coffee, tea, or milk. Store in an airtight container at room temperature. Freezing is also an option; thaw at room temperature before serving.