Soft Gingerbread Cookies

I love gingerbread cookies at Christmastime, and I didn’t think it could get much better than my roll-out gingerbread cookie recipe.

Until now.

These super soft gingerbread cookies are just as delicious as their roll-out counterpart, except that they are pillowy soft and almost cake-like.

Recipe

Ingredients

  • 3/4 cup unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 1/2 brown sugar

  • 1/4 cup molasses

  • 1 egg

  • 1 tsp vanilla

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • 1/4 tsp clove

  • 2 1/2 cup A.P. flour

  • 2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup raw turbinado sugar (or granulated sugar) for rolling

Instructions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

  2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar for about 2 minutes, until well combined.

  3. Add in egg, molasses, vanilla, and spices and mix until completely combined.

  4. In a separate bowl, whisk together flour, baking soda, and salt.

  5. Slowly incorporate flour into butter and egg mixture until all flour is combined.

  6. Portion dough into balls using a tablespoon or small cookie scoop. Balls should be approximately 1 inch in diameter.

  7. Pour turbinado sugar in a shallow bowl. Roll dough balls in sugar until well coated and set on baking sheet about 2 inches apart.

  8. Bake for 12-18 minutes, until the bottom edge of the cookie just starts to brown. Let cool for 5-10 minutes before serving or packaging.

Note: Dough balls can be stored in a zip-top bag in the freezer for up to a month before baking. Package them in a bag or air-tight storage container before rolling in the sugar.

Lindsey RuelComment