Soft Gingerbread Cookies
These Soft Gingerbread Cookies blend warming spices and molasses for tender cookies with slightly crackled tops and a chewy interior.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- coarse sugar for rolling
Instructions
Dry Ingredients
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Wet Ingredients
- In a stand mixer with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg and molasses, mixing on medium until just combined and smooth.
Combine and Shape
- With the mixer on low, gradually add the dry ingredients until just incorporated.
- Use a 1½ tablespoon scoop to portion dough, roll each ball in coarse sugar, and place 2 inches apart on prepared baking sheets, flattening slightly.
Bake and Cool
- Bake for 8–10 minutes, until edges are set and centers appear slightly underbaked.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra soft centers, bake closer to 8 minutes and allow the cookies to finish setting on the baking sheet.
Store cooled cookies in an airtight container at room temperature to retain chewiness for up to 4 days.