Easy Gingerbread Cookie Recipe: Soft & Chewy Perfection
Are you dreaming of warm, spicy gingerbread cookies that melt in your mouth? This easy recipe delivers soft and chewy gingerbread cookies that are perfect for the holiday season – or any time you crave a comforting treat! No special equipment or baking skills required; just pure gingerbread deliciousness.
Ingredients You'll Need:
This recipe uses simple ingredients you likely already have in your pantry. Let's get started!
- 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is at room temperature for optimal creaming.
- 1 cup packed light brown sugar: Adds moisture and that signature gingerbread flavor.
- 1/2 cup molasses: The star of the gingerbread show! Provides that deep, rich flavor.
- 2 large eggs: Bind the ingredients and add richness.
- 4 cups all-purpose flour: The base of our cookies.
- 2 teaspoons baking soda: Helps our cookies rise beautifully.
- 2 teaspoons ground ginger: That essential gingerbread spice!
- 1 teaspoon ground cinnamon: Adds warmth and complexity.
- 1 teaspoon ground cloves: A hint of spice.
- 1/2 teaspoon ground nutmeg: Another layer of warmth.
- 1 teaspoon salt: Enhances the flavors.
Instructions for Soft Gingerbread Cookies:
Get started:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze!
Cream the butter and sugar:
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Use an electric mixer for best results, but a good old-fashioned whisk will work too!
Add the wet ingredients:
- Beat in the molasses and eggs until well combined.
Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Combine wet and dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing can lead to tough cookies.
Shape and bake:
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Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to create your desired shapes.
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Place the cookies onto the prepared baking sheets, leaving a little space between each cookie.
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Bake for 8-10 minutes, or until the edges are lightly golden brown.
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Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Extra Soft Gingerbread Cookies:
- Don't overbake! Slightly underbaked cookies will be softer.
- Use good quality molasses. The flavor makes all the difference.
- Let the cookies cool completely before storing to prevent them from becoming soggy.
- Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Variations:
- Add chopped nuts or candied ginger to the dough for extra texture and flavor.
- Drizzle with royal icing after the cookies have cooled for a festive touch.
- Use different cookie cutters to create fun shapes.
Enjoy your delicious, soft, and chewy gingerbread cookies! They're perfect for sharing with friends and family, or simply enjoying a quiet moment with a warm cup of milk or cocoa. Happy baking!
