It wouldn’t be Christmas without gingerbread. This version of a holiday favorite is super soft and chewy, with the perfect blend of spicy sweetness.
These cookies are also the perfect chewy consistency to be chopped up and mixed into my homemade Gingerbread Cookie Ice Cream. Or sandwich a scoop of ice cream between two of them and you have a Christmas Ice Cream Cookie Sandwich!
Softbaked Gingerbread Cookies
- 3/4 cups unsalted butter (1 1/2 sticks), softened
- 3/4 cup granulated sugar, plus 1/4 cup for rolling
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- Place the butter and 3/4 c sugar in a large bowl or bowl of stand mixer, and cream together until pale and fluffy.
- Add the eggs and molasses, mixing until combined.
- Add the flour, ground ginger, baking soda, cinnamon, cloves, and salt, and mix until combined.
- Place the remaining 1/4 c sugar in a bowl or dish. Scoop dough into 1-inch balls, and roll in sugar to coat.
- Place balls about 2 inches apart on prepared baking sheets, and bake for 8-9 minutes, or until bottoms are light brown and tops are puffed, being careful not to overbake.
- Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
Store these cookies in an airtight container and they’ll keep perfectly for up to a week on the counter (if you can restrain yourself that long from eating them all!). They can also be frozen for up to a couple of months
Yields: 24-30 cookies
Recipe Adapted From: Baking A Moment