Chewy Soft Gingerbread Cookies
Enjoy these easy-to-make, chewy soft gingerbread cookies that are perfect for the holiday season or any time you crave a spicy snack.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure it is softened to room temperature.
- 1 cup brown sugar
- 1/2 cup molasses Can be substituted with honey or maple syrup.
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the molasses and egg until well combined.
- Gradually add the dry mixture to the wet mixture, stirring until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
Baking
- Bake for 8-10 minutes, or until the edges are firm and the centers are set.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve these cookies warm or at room temperature. They can be paired with tea or coffee. For a festive touch, add simple icing on top. Store in an airtight container at room temperature for about a week, or freeze for up to three months.