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Amazing Soft Chewy Gingerbread Cookies

Soft and Chewy Gingerbread Cookies
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Discover the ultimate soft and chewy gingerbread cookie recipe, perfect for making your holidays extra special. These cookies are easy to make and guaranteed to be a family favorite.

Ingredients

Scale
  • 1 cup (2 sticks or 225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1 large egg
  • 1/2 cup (170g) unsulphured molasses
  • 2 teaspoons vanilla extract
  • 3 1/2 cups (438g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: Granulated sugar for rolling

Instructions

  1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  2. Beat in the egg until well combined, then stir in the molasses and vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough tightly with plastic wrap and chill for at least 2 hours, or until firm enough to roll.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. If desired, roll tablespoons of dough into balls and then roll them in granulated sugar. Place them about 2 inches apart on the prepared baking sheets.
  8. Bake for 9-12 minutes, or until the edges are set and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, bake for a minute or two less.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • These cookies are delicious plain or decorated with your favorite icing.

Nutrition

Find it online: https://sundayflavor.com/soft-chewy-gingerbread-cookies/