Easy Soft Gingerbread Cookies
These Easy Soft Gingerbread Cookies are a delightful treat with a perfect balance of spices, ideal for the holiday season or a cozy snack.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling (Optional)
- 1/4 cup granulated sugar for rolling, optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the cookie dough in the refrigerator for about 30 minutes.
Baking
- Roll the dough into balls and then roll in granulated sugar if desired.
- Place on a baking sheet and bake for 8-10 minutes or until set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store your gingerbread cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap or store them in a freezer-safe bag.