Soft Gingerbread Cookies have always held a special place in my heart, especially during the festive season. I remember my grandmother baking them every year, filling the house with the warm aroma of spices and sweetness. With every bite, I experienced a delightful blend of soft and chewy textures that I couldn’t resist. They bring back memories of family gatherings and laughter around the table. Now, I want to share this soft gingerbread cookies recipe with you! Let’s get cooking!
Why You’ll Love This Soft Gingerbread Cookies
- They are incredibly moist gingerbread cookies that melt in your mouth.
- This easy gingerbread cookie recipe requires simple ingredients.
- Perfect for holiday baking, they add a festive touch to any gathering.
- Make them into chewy gingerbread cookies by adjusting the baking time.
- Decorate them for a fun family activity that everyone will enjoy.
- These cookies freeze beautifully, making them ideal for meal prep.
Ingredients for Soft Gingerbread Cookies
Here’s everything you need for these delightful cookies:
- 3 cups all-purpose flour – the base of your cookies for structure.
- 1 teaspoon baking soda – helps the cookies rise.
- 1 tablespoon ground ginger – adds that signature ginger flavor.
- 1 tablespoon ground cinnamon – for warmth and spice.
- ½ teaspoon ground cloves – enhances the depth of flavor.
- ¼ teaspoon nutmeg – a touch of nutty sweetness.
- ½ teaspoon salt – balances the sweetness.
- ¾ cup unsalted butter, softened – for richness and moisture.
- 1 cup granulated sugar – sweetens the cookies perfectly.
- 1 cup unsulfured molasses – gives the cookies their characteristic dark color and flavor.
- 1 large egg – binds the ingredients together.
- 1 teaspoon vanilla extract – adds a lovely aroma.
- 1 cup powdered sugar (for icing) – for decoration.
- Water – needed to make the icing.
How to Make Soft Gingerbread Cookies
- Step 1: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Step 2: In another bowl, beat the butter and sugar together until light and fluffy.
- Step 3: Stir in the molasses, egg, and vanilla extract until fully blended.
- Step 4: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Step 5: Cover the dough and refrigerate for at least one hour, which allows the flavors to meld and makes the dough easier to handle.
- Step 6: Preheat your oven to 350°F (175°C) while the dough chills.
- Step 7: Roll the chilled dough into 1-inch balls and place them about 2 inches apart on parchment-lined baking sheets.
- Step 8: Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Step 10: Mix powdered sugar with a few drops of water to create a smooth icing. Drizzle or pipe over cooled cookies as desired.
Pro Tips for the Best Soft Gingerbread Cookies
These tricks guarantee success every time:
- Refrigerate the dough for at least an hour to enhance the flavors.
- For soft and chewy gingerbread cookies, bake them just until the edges are firm.
- Use a cookie scoop for uniform sizes and even baking.
What’s the secret to perfect Soft Gingerbread Cookies?
The key is to not overbake them. They should look slightly underdone in the center when you pull them out of the oven.
Can I make Soft Gingerbread Cookies ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking.
How do I avoid common mistakes with Soft Gingerbread Cookies?
One common mistake is overbaking; keep an eye on them in the oven. Also, ensure your ingredients are at room temperature for the best mixing.
Best Ways to Serve Soft Gingerbread Cookies
These cookies are delightful on their own but can be elevated further. Serve them with a warm cup of spiced tea or hot cocoa. For an extra treat, try pairing them with vanilla ice cream. You can also use them as a base for gingerbread houses during the holidays!
Nutrition Facts for Soft Gingerbread Cookies
Per serving (1 cookie):
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Protein: 2g
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 10g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Soft Gingerbread Cookies
Allow the cookies to cool completely before storing them in an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, simply pop them in the microwave for a few seconds until warm.
Frequently Asked Questions About Soft Gingerbread Cookies
What are Soft Gingerbread Cookies?
These cookies are a soft and moist variation of traditional gingerbread cookies, known for their chewy texture and rich, spiced flavor.
Why are my gingerbread cookies soft?
Softness can be due to underbaking or using too much brown sugar. Make sure to follow the recipe for the best results.
Can I make gingerbread cookies without baking soda?
Yes, you can replace baking soda with baking powder, but the texture may vary slightly.
What ingredients make gingerbread cookies soft?
The combination of molasses and butter creates a rich, soft texture. Chilling the dough also helps maintain this softness.
Variations of Soft Gingerbread Cookies You Can Try
Feel free to experiment with these variations: add white chocolate chips for a sweet twist, or try incorporating orange zest for a citrusy flavor. You can also create soft gingerbread cookie variations by using different spices like cardamom or adding chopped nuts for a crunchy texture. For more dessert ideas, check out our frozen banana snickers or keto cottage cheese bread recipe.
Print
Soft Gingerbread Cookies Explore: 7 Tips for Perfect Treats
- Total Time: 1 hour 12 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft Gingerbread Cookies: The Amazing Ultimate Recipe to Explore
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for icing)
- Water (for icing)
Instructions
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Stir in the molasses, egg, and vanilla extract until fully blended.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least one hour, allowing the flavors to meld and making the dough easier to handle.
- Preheat your oven to 350°F (175°C) while waiting for the dough to chill.
- Roll the chilled dough into 1-inch balls, spacing them about 2 inches apart on parchment-lined baking sheets.
- Bake in the preheated oven for 10-12 minutes or until the edges are just set and the centers remain soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Mix powdered sugar with a few drops of water to create a smooth icing. Drizzle or pipe over cooled cookies as desired.
Notes
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
