Soft Gingerbread Cookies Recipe

Name: Soft Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsulfured molasses; 3/4 cup light brown sugar; 1 1/2 tsp. baking soda; 3/4 cup (1 1/2 sticks) butter, softened; 2 3/4 tsp. ground ginger; 2 1/2 tsp. ground cinnamon; 1/2 tsp. salt; ⅜ tsp. ground cloves; 1 large egg, beaten; 4 1/4 cups unbleached all-purpose flour; ⅔ cup crystallized ginger, finely chopped

Servings: persons

3/4 cup unsulfured molasses
3/4 cup light brown sugar
1 1/2 tsp. baking soda
3/4 cup (1 1/2 sticks) butter, softened
2 3/4 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/2 tsp. salt
⅜ tsp. ground cloves
1 large egg, beaten
4 1/4 cups unbleached all-purpose flour
⅔ cup crystallized ginger, finely chopped

1
Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan.
2
Remove from heat, and stir in baking soda.
3
Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted.
4
Stir in egg, then flour, and mix until no white streaks remain.
5
Add crystallized ginger.
6
Line workspace with 10-inch-long sheet plastic wrap.
7
Roll out still-warm dough to 3/8-inch thickness on plastic wrap.
8
Cover with plastic wrap, and place on baking sheet.
9
Repeat with remaining dough.
10
Chill 10 minutes, or up to 8 hours.
11
Preheat oven to 350F, and line baking sheets with parchment paper.
12
Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets.
13
Press scraps together and repeat.
14
(If dough is too warm, refrigerate 10 minutes.)
15
Bake 10 minutes, or until firm to touch.
16
Serve warm, or transfer to wire rack to cool completely.

1004

kcal

Calories

Fat

148

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 11 ingredients. The key ingredients include: 3/4 cup unsulfured molasses, 3/4 cup light brown sugar, 1 1/2 tsp. baking soda, 3/4 cup (1 1/2 sticks) butter, softened, 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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