These Soft Gingerbread Cookies have crispy edges with soft and chewy centers and are perfectly spiced! Plus they are easy to make - no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain.
In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.
Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.
Add dry ingredients and beat on low speed until combined.
Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight.
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper, set aside.
Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.
Place on prepared cookie sheet about 2 inches apart.
Bake for 9-11 minutes in preheated oven until tops look just set. (See notes for baking tips)
Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!
Enjoy!
Simple Glaze (Optional)
Whisk together powdered sugar and 1 TBS milk.
Slowly add more milk if need (up to ½ TBS) until you reach a thick but pourable consistency.
Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).
Video
Notes
Note on baking time:Do not over-bake - these cookies should be just puffed and set around the edges. Remember they will continue cooking as they sit on the baking sheet. If you like a more doughy cookie, bake for closer to 9 minutes, if you like them a bit firmer (but still soft) bake for closer to 11 minutes. Ingredient Substitutions
Salted Butter. unsalted butter or vegan butter are good substitutes.
Light Brown Sugar. dark brown sugar is a great substitute and adds to the molasses taste.
Molasses. use unsulphured or light molasses- not blackstrap molasses in this recipe.
All-purpose flour. Use an all-purpose gluten-free flour blend to make these cookies gluten-free.
Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking.
To freeze the dough:
Line a baking sheet with waxed paper.
Roll gingerbread cookie dough into balls.
Place dough balls onto the prepared baking sheet and put it in the freezer.
Once frozen, transfer the gingerbread cookie dough balls to an airtight container (glass Tupperware or ziplock bag) until you're ready to use it!
To bake: remove frozen cookie dough balls and set them on a baking sheet lined with parchment paper. Let thaw at room temperature, and bake according to the recipe instructions once the cookie dough balls are no longer frozen.