Soft Gingerbread Cookies
Soft gingerbread cookies are warmly spiced, tender, and delightfully chewy, making them a comforting treat for holidays, cookie exchanges, or cozy afternoons.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it is softened before creaming.
- 1 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 line a baking sheet with parchment paper.
- In a bowl, combine flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt; set aside.
- In another bowl, cream together the butter and brown sugar until fluffy. Add the egg, molasses, and vanilla, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll the dough into balls and place them on the prepared baking sheet, flattening them slightly.
Baking
- Bake for 8-10 minutes, until the edges are firm.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, use a freezer-safe container. To refresh texture, warm thawed cookies briefly.