Introduction
Soft gingerbread cookies are a delightful treat that fills the air with the warm, comforting aroma of ginger, cinnamon, and cloves. There’s something special about biting into a soft, chewy cookie that’s full of flavor and spice. As the holiday season approaches, I find myself craving these soft gingerbread cookies more and more. The combination of ginger, cinnamon, and cloves is a match made in heaven, and the smell of these cookies baking in the oven is sure to get you in the holiday spirit.
The best part about soft gingerbread cookies is that they’re perfect for any time of year. Whether you’re baking for a holiday gathering or just want a cozy treat to enjoy on a cold winter night, these cookies are sure to hit the spot. So, let’s get started and make a batch of soft gingerbread cookies that are sure to become a new favorite.
In this recipe, we’ll be making a classic soft gingerbread cookie that’s perfect for snacking, gift-giving, or serving at your next holiday party. The soft gingerbread cookies are easy to make and require just a few simple ingredients. With their soft texture and warm spices, these cookies are sure to be a hit with everyone who tries them.
Why You’ll Love This Recipe
This recipe for soft gingerbread cookies is a game-changer. The chewy texture and spiced delight of these cookies make them perfect for holiday gatherings or cozy nights in. The combination of ginger, cinnamon, and cloves gives these cookies a unique flavor that’s sure to please even the pickiest of eaters. And the best part? They’re incredibly easy to make, requiring just a few simple ingredients and some basic kitchen equipment.
One of the things that sets these soft gingerbread cookies apart from other recipes is the use of molasses. This gives the cookies a rich, deep flavor that’s perfect for the holiday season. And with the addition of white granulated sugar and light brown sugar, these cookies are sure to satisfy your sweet tooth. Whether you’re a fan of soft gingerbread cookies or just looking for a new recipe to try, this one is sure to become a favorite. If you’re looking for more delicious cookie recipes, be sure to check out our soft Christmas cookies or our chewy gingerbread cookies recipes.
So, what makes these soft gingerbread cookies so special? For starters, the combination of ginger, cinnamon, and cloves gives them a unique flavor that’s perfect for the holiday season. And with the addition of molasses and brown sugar, these cookies have a rich, deep flavor that’s sure to please even the pickiest of eaters. Plus, they’re incredibly easy to make, requiring just a few simple ingredients and some basic kitchen equipment. So, if you’re looking for a new recipe to try, be sure to give these soft gingerbread cookies a try.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 tbsp molasses
- Decorative icing or frosting (optional)
Ingredient Notes & Substitutions
When it comes to making soft gingerbread cookies, the ingredients you use can make all the difference. Here are a few notes on the ingredients used in this recipe, as well as some possible substitutions:
The all-purpose flour provides structure and texture to the cookies, while the baking soda helps them to spread and gives them a light, airy texture. The ground cinnamon, ground ginger, and ground cloves give the cookies their distinctive flavor and aroma, while the salt enhances the flavor and helps to balance out the sweetness.
The unsalted butter is used to add moisture and flavor to the cookies, while the white granulated sugar and light brown sugar provide sweetness and a rich, caramel-like flavor. The large egg helps to bind the ingredients together and adds moisture to the cookies, while the molasses gives them a deep, rich flavor.
If you don’t have all-purpose flour, you can substitute it with bread flour or cake flour. However, keep in mind that using a different type of flour may affect the texture and flavor of the cookies. You can also substitute the unsalted butter with salted butter, but be sure to omit the salt called for in the recipe.
In addition, you can substitute the white granulated sugar with turbinado sugar or coconut sugar, and the light brown sugar with dark brown sugar. Just keep in mind that using a different type of sugar may affect the flavor and texture of the cookies. And if you don’t have molasses, you can omit it or substitute it with honey or maple syrup.
Equipment Needed
To make these soft gingerbread cookies, you’ll need the following equipment:
- Oven
- Large bowl
- Plastic wrap
- Floured surface
- Cookie cutter
- Baking sheet
- Parchment paper
- Wire rack
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Combine ingredients (not provided) in a large bowl until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Cut into desired shapes using a cookie cutter.
- Place the cookies on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve the soft gingerbread cookies warm, or store them in an airtight container for up to 5 days.
Visual Guide & Tips
Here are a few tips to keep in mind when making these soft gingerbread cookies:
First, make sure to chill the dough for at least 30 minutes to allow the flavors to meld together and the dough to firm up. This will help the cookies to retain their shape and bake up with a nice texture.
Next, roll out the dough to about 1/4 inch thickness. This will help the cookies to bake up with a nice texture and prevent them from becoming too thick or dense.
When cutting out the cookies, use a sharp cookie cutter and cut straight down. This will help the cookies to retain their shape and prevent them from becoming misshapen.
Finally, bake the cookies for 10-12 minutes, or until the edges are set and the centers are just slightly soft. This will help the cookies to retain their chewy texture and prevent them from becoming too hard or crispy.
Expert Tips & Troubleshooting
Here are a few expert tips and troubleshooting tips to keep in mind when making these soft gingerbread cookies:
First, make sure to use high-quality ingredients. This will help the cookies to have the best flavor and texture possible.
Next, don’t overmix the dough. This can cause the cookies to become tough and dense, rather than soft and chewy.
If the cookies are too hard or crispy, it may be because they were overbaked. Try reducing the baking time by a minute or two to see if this helps.
If the cookies are too soft or underbaked, it may be because they were underbaked. Try increasing the baking time by a minute or two to see if this helps.
In addition, here are a few common mistakes to avoid:
- Overmixing the dough
- Not chilling the dough long enough
- Rolling out the dough too thinly
- Not leaving enough space between the cookies on the baking sheet
- Overbaking the cookies
By following these tips and avoiding these common mistakes, you should be able to make a batch of soft gingerbread cookies that are perfect for snacking, gift-giving, or serving at your next holiday party.
Storage & Freezing
These soft gingerbread cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
To freeze the cookies, simply place them in a single layer in a freezer-safe bag or container. When you’re ready to serve them, simply thaw them at room temperature or reheat them in the microwave or oven.
FAQs
Here are a few frequently asked questions about making soft gingerbread cookies:
Q: What is the best way to store soft gingerbread cookies?
A: The best way to store soft gingerbread cookies is in an airtight container at room temperature. This will help to keep them fresh and prevent them from becoming stale or dry.
Q: Can I freeze soft gingerbread cookies?
A: Yes, you can freeze soft gingerbread cookies. Simply place them in a single layer in a freezer-safe bag or container and store them in the freezer for up to 2 months.
Q: How do I know when the cookies are done baking?
A: The cookies are done baking when the edges are set and the centers are just slightly soft. If you prefer a chewier cookie, bake them for 10 minutes. If you prefer a crisper cookie, bake them for 12 minutes.
Q: Can I make these cookies ahead of time?
A: Yes, you can make these cookies ahead of time. Simply bake them and store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Q: Can I substitute different types of sugar in this recipe?
A: Yes, you can substitute different types of sugar in this recipe. However, keep in mind that using a different type of sugar may affect the flavor and texture of the cookies.
Q: Can I add nuts or other mix-ins to this recipe?
A: Yes, you can add nuts or other mix-ins to this recipe. Simply fold them into the dough before rolling it out and cutting out the cookies.
Nutritional Information
Here is the nutritional information for these soft gingerbread cookies:
- Calories: 250 kcal
- Protein: 2g
- Carbs: 35g
- Fat: 20g
- Sugar: 18g
- Fiber: N/A
- Added Sugars: N/A
- Calcium: 15mg
- Niacin: 5mg
- Potassium: 10mg
- Sodium: 100mg
- Vitamin A: N/A
- Vitamin D: N/A
- Vitamin E: N/A
- Folate: N/A
- Iron: N/A
- Vitamin C: N/A
- Vitamin K: N/A
- VSD: N/A
- Saturated Fat: 10g
- Trans Fat: N/A
- Cholesterol: 300mg
Conclusion
And there you have it – a recipe for soft gingerbread cookies that’s perfect for the holiday season. These cookies are soft, chewy, and full of flavor, with a delicious combination of ginger, cinnamon, and cloves. Whether you’re baking for a holiday gathering or just want a cozy treat to enjoy on a cold winter night, these soft gingerbread cookies are sure to hit the spot. For more holiday baking ideas, check out our peanut star cookies recipe.
So, did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experiences with this recipe. Happy baking, and I’ll see you in the next post!
Soft Gingerbread Cookies
Ingredients
Method
- Preheat oven to 375°F (190°C)
- Combine ingredients in a large bowl until a dough forms
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
- Roll out the dough on a floured surface to about 1/4 inch thickness
- Cut into desired shapes using a cookie cutter
- Place the cookies on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie
- Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes
- Transfer the cookies to a wire rack to cool completely
- Serve the soft gingerbread cookies warm, or store them in an airtight container for up to 5 days