Soft Gingerbread Cookies
Awarm, spiced treat with a tender, chewy texture that melts in your mouth
Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ¾ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
- ½ teaspoon Sea salt
- ½ cup Salted butter softened
- ¾ cup Brown sugar packed
- 3 Tablespoons Molasses
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
Instructions
- Whisk the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and sea salt together in a medium bowl until well combined.
- In a large mixing bowl, beat the softened salted butter and packed brown sugar with an electric mixer until the mixture is light and fluffy.
- Add the molasses, room-temperature egg, and vanilla extract to the butter mixture and continue beating until the texture is smooth.
- Turn the mixer to low and slowly add the dry flour mixture, mixing just until the white streaks disappear.
- Cover the dough tightly and place it in the refrigerator to chill for at least one hour to prevent spreading.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll the chilled dough into balls about 1.5 to 2 tablespoons in size and place them two inches apart on the prepared sheets.
- Bake in the center of the oven until the edges are set and the tops are slightly puffed, usually taking between 9 and 11 minutes.
- Allow the cookies to rest on the hot baking sheet for five minutes before moving them to a wire rack to cool completely.
Notes
- Measure Carefully: Use the spoon-and-level method for the flour to ensure the cookies stay soft rather than dry or cakey.
- Don't Over-bake: The cookies may look slightly underdone in the center when you pull them out, but they will firm up as they cool.
- Storage: Keep these in an airtight container at room temperature for up to five days to maintain their soft texture.
- Fresh Spices: For the best flavor, ensure your ground ginger and cinnamon are fresh and fragrant.