Soft Gingerbread Cookies
This soft gingerbread cookies recipe is incredibly easy, perfectly spiced with ginger, cloves, and cinnamon. PLUS it doesn't make a gigantic batch, just the right amount for you and your family!
Servings 24
Ingredients
- 2½ cups all purpose flour
- 1 tablespoon ground ginger
- ½ tablespoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cups packed light brown sugar
- ½ cup molasses
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer, or using a hand mixer cream together butter and brown sugar until light and fluffy (2 min)
- Scrape down the sides and bottom of the bowl. Turn mixer to low speed and add in egg. Allow to mix until combined.
- Scrape down sides and bottom of the bowl. With mixer on low speed, add in vanilla and molasses. Turn mixer to medium speed and mix until completely combined (1-2 min)
- Scrape down sides and bottom of the bowl. Turn mixer to low speed and gradually pour in dry ingredients. Mix for 30 seconds before scraping sides.
- Turn mixer to medium speed and mix until combined and dough begins to form into a ball.
- Stop mixer. Gather dough gently into a ball. Place a parchment paper on the counter and use rolling pin to roll dough out to ¼" thickness. Place plastic wrap on top of rolled dough and place in refrigerator for a minimum of 4 hours to chill.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and cut into shapes. Place onto a cookie tray lined with parchment paper and refrigerate for about 25 minutes.
- Place chilled, cut out cookies into oven to bake for 10 minutes at 350 degrees F.
- Repeat until all dough has been used.