Soft Gingerbread Cookies Recipe

Name: Soft Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter (softened); 1 cup brown sugar; 1 egg; 1/4 cup molasses; 2 1/2 cups all-purpose flour; 1/2 tsp salt; 2 1/4 tsp baking soda; 1 Tbsp ground ginger; 1 Tbsp ground cinnamon; 2 tsp ground cloves; 1 1/2 tsp ground nutmeg; 1/2 tsp ground allspice

Servings: persons

1 cup unsalted butter (softened)
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/2 cups all-purpose flour
1/2 tsp salt
2 1/4 tsp baking soda
1 Tbsp ground ginger
1 Tbsp ground cinnamon
2 tsp ground cloves
1 1/2 tsp ground nutmeg
1/2 tsp ground allspice

1
In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
2
Next, beat in the egg and molasses until combined.
3
Lastly, stir in the remaining ingredients, cover, and refridgerate for 2 hours.
4
When ready to bake, preheat the oven to 350F and line your baking sheets with parchment paper.
5
Cut festive shapes out of your dough, or shape the dough into 1 inch balls and place them about 2 inches apart onto your baking sheets.
6
Bake 8 to 10 minutes or until soft in the center.
7
Cool for about 2 and 1/2 minutes before removing from baking sheets.

937

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter (softened), 1 cup brown sugar, 1 egg, 1/4 cup molasses, and more.

Yes, Soft Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft Gingerbread Cookies

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