Description
Experience the ultimate holiday treat with these exceptionally soft and chewy gingerbread cookies. This recipe uses a generous blend of warm spices and molasses to ensure a deep, festive flavor that stays fresh for days.
Ingredients
- 440g all-purpose flour
- 142g unsalted butter, softened
- 150g brown sugar, packed
- 200g unsulphured molasses
- 1 large egg, room temperature
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves until thoroughly combined.
- Using a mixer, beat the softened butter for one minute, then add the brown sugar and molasses, beating on medium-high speed until smooth.
- Add the egg and vanilla extract, then beat on high speed for two minutes to ensure the mixture is fully emulsified.
- Gradually mix the dry ingredients into the wet ingredients on low speed, divide the dough in half, wrap in plastic, and chill for at least 3 hours.
- Preheat the oven to 350°F (177°C) and roll the chilled dough on a floured surface to 1/4-inch thickness before cutting into your desired shapes.
- Bake for 9-10 minutes until the edges are set, then let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep these cookies extra soft, store them in an airtight container with a slice of bread; the cookies will absorb the moisture from the bread. If the dough is too sticky to roll even after chilling, lightly dust your rolling pin and surface with a mix of flour and a pinch of cinnamon for extra flavor. For a more decorative look, wait until the cookies are completely cool before applying any icing or decorations.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American