Soft Gingerbread Cookies: A Cozy Holiday Recipe to Warm Your Heart
As the cool autumn breeze begins to flutter through the trees and the first whispers of winter arrive, there’s something incredibly comforting about the aroma of baking cookies wafting through the home. My heart warms at the thought of pulling a tray of soft gingerbread cookies from the oven, their edges perfectly golden and their centers tender and chewy. This delightful treat brings back fond memories of family baking sessions, where laughter mingles with the delightful scents of spices and sweet molasses. These enchanting soft gingerbread cookies are a true gift from the kitchen that you won’t want to miss this season. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy holiday days, these cookies are simple enough for novice bakers.
- Crowd-Pleasing Delight: Soft gingerbread cookies are sure to impress your friends and family, making them a fantastic addition to any holiday gathering.
- Customizable Recipe: This versatile recipe allows you to experiment with flavors and spices to create your own unique twist.
- Cozy Aromas: The warm spices fill your kitchen with a comforting fragrance that invites everyone to gather around.
- Perfect for Sharing: Whether you’re gifting bags of cookies or hosting a cookie exchange, these treats are perfect for spreading joy.
What You’ll Need
Gather These Simple Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
How to Make Soft Gingerbread Cookies
Let’s Make It Together:
- Preheat the oven to 350°F (175°C). The warmth of the oven will soon become a haven for these delicious little treats.
- In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. The mingling of spices already teases your senses with thoughts of holiday cheer!
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. This should feel indulgent, as the sugars blend smoothly with the butter.
- Add the egg, molasses, and vanilla extract, mixing until fully combined. At this moment, the rich, dark liquid of molasses creates a deep flavor that’s nothing short of magical.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Take care not to overmix; the dough’s tenderness is key.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft and inviting.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. You might find it hard to resist sneaking one while they’re still warm!
Delicious Variations to Try
- Zesty Citrus Twist: Add the zest of an orange or lemon to the dough for a bright, refreshing flavor that complements the spices.
- Creamy Chocolate Surprise: Mix in mini chocolate chips for a deliciously indulgent treat. The melted chocolate contrasts beautifully with the warm spices.
- Nutty Crunch: Fold in chopped pecans or walnuts for a satisfying crunch and a rich nutty flavor that pairs wonderfully with the gingerbread base.
- Frosted Bliss: Drizzle a simple glaze of icing sugar and milk over cooled cookies for a sweet finishing touch that makes them extra special.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Consider preparing the dough a day in advance and refrigerating it. It can deepen the flavors while simplifying your baking day!
- Ingredient Swaps: If you’re out of unsalted butter, feel free to substitute with salted butter — just omit the added salt in the recipe.
- Slicing Tricks: If you prefer uniform cookies, use a cookie scoop to ensure even portions and bake consistency.
- Storage Suggestions: Store your cookies in an airtight container at room temperature for up to a week. If they last that long, they’ll be even more delightful as they mature in flavor!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 130
- Carbohydrates: 20g
- Sugar: 10g
- Fat: 5g
- Protein: 1g
- Sodium: 70mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The dough can be prepared in advance and stored in the refrigerator for up to 24 hours prior to baking.
Can I use different ingredients?
Yes! Feel free to substitute spices or sweeteners as per your preference, but the magic of gingerbread comes from the warm spices we’ve used.
How do I store leftovers?
Place leftover cookies in an airtight container at room temperature to keep them warm and soft.
How long does it last?
These cookies can last up to a week stored properly, but good luck keeping them around that long!
Wrapping It Up
These soft gingerbread cookies conjure feelings of warmth, joy, and nostalgia with each delightful bite. Perfect for the holiday season or any time you want a touch of warmth, they are truly a classic comfort treat to brighten up any gathering. Don’t forget to save this Soft Gingerbread Cookies recipe to your holiday board so it’s ready when you need a cozy treat! Happy baking!
Soft Gingerbread Cookies
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups unsalted butter, softened Can substitute with salted butter, omit additional salt.
- 1 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 large egg
- 0.25 cups molasses
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg, molasses, and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
