Soft Gingerbread Cookies (Nana Cookies) – a delicious recipe with Flour, Baking Soda, Salt, Cinnamon, Ground Cloves, Ground Ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line a baking sheet with either parchment paper or a silicone baking mat.
2
In a bowl, sift together the flour, baking soda, salt, and spices. Set aside
3
In a separate bowl, cream together the butter and the sugar. Beat in the molasses, oil, vanilla extract and egg until completely combined. Add in the dry mixture about 1 cup at a time and combine completely after each addition.
4
Scoop dough into balls and roll in some granulated sugar. Place on the prepared baking sheet and bake in the preheated oven for about 10 minutes. Remove baking sheets from oven and allow cookies to cool on sheets for about 5 minutes before transferring to a wire rack.
5
Adapted from Two Peas and Their Pod.
599
kcal
Calories
30
g
Fat
74
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups Plus 2 Tablespoons Of Flour, 1-1/4 teaspoon Baking Soda, 1/2 teaspoons Salt, 1/2 teaspoons Cinnamon, and more.
Yes, Soft Gingerbread Cookies (Nana 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.
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