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Soft Gingerbread Cookies | Christmas Baking

If you plan to use a gingerbread spice blend (like the one I mentioned from King Arthur Flour), then add one slightly heaping tablespoon of the gingerbread spice blend in place of the ginger, allspice and cloves.

Scale

Ingredients

Soft Gingerbread Cookies

3/4 cup butter, softened
1 cup brown sugar
2/3 cup + 2 Tbsp. unsulphured molasses (Grandmas’s Molasses brand is best)
1 large egg
1 tsp. vanilla extract
3 1/2 cups unbleached white flour
3/4 tsp. sea salt
1 tsp. baking soda
1 tbsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 tbsp. ground cinnamon

Instructions

Preheat the oven to 350 degrees.

Beat the butter, sugar, egg and extract until fluffy, about 2 minutes. In a separate bowl, whisk together the dry ingredients.

Mix into the creamed butter mixture until a soft dough forms. Divide dough into two portions and wrap in plastic wrap. Chill for at least 4 hours, or overnight. Overnight is better! The flavors have time to develop.

On a lightly floured surface, roll dough out about 3/8″ thick. Cut with cookie cutters and place on a baking sheet lined with parchment paper. Add sprinkles now, leave plain and decorate later with icing.

Bake 8-10 minutes.

Keywords: Soft Gingerbread Cookies

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