Description
These Soft Gingerbread Cookies are delightfully tender with a perfect balance of warm spices like cinnamon, ginger, and cloves. Featuring a rich molasses flavor and a simple optional glaze, they make an irresistible holiday treat perfect for sharing or enjoying with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
Wet Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 3 Tablespoons molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Glaze (Optional)
- 1 cup powdered sugar
- 1 – 1½ Tablespoons milk
Instructions
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and sea salt. Stir well and set aside.
- Cream Butter and Sugar: In the bowl of a standing mixer fitted with the paddle attachment, cream together the softened butter and packed brown sugar for 1 to 2 minutes until the mixture is light and fluffy.
- Add Molasses, Egg, and Vanilla: Beat in the molasses, egg, and pure vanilla extract for 60 to 90 seconds until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Add the prepared dry ingredients to the wet mixture and beat on low speed until just combined, avoiding overmixing.
- Chill the Dough: Transfer the cookie dough to an airtight container and refrigerate for at least 1 hour or overnight to firm up the dough for easier handling and improved flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Use a small cookie scoop to measure 1½ to 2 tablespoons of dough, then roll each portion into a ball. Place the dough balls about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes until the tops appear just set but still soft in the center.
- Cool: Let the cookies sit on the baking sheet for 5 minutes after baking to firm up, then transfer them to a wire rack to cool completely.
- Optional Glaze: To make the glaze, whisk together powdered sugar with 1 tablespoon milk, adding up to an additional ½ tablespoon milk to reach a thick but pourable consistency. Drizzle the glaze over the cooled cookies and allow it to harden at room temperature or in the refrigerator.
- Enjoy: Serve and enjoy these soft, spiced gingerbread cookies fresh or store in an airtight container for up to a week.
Notes
- Refrigerating the dough helps with flavor development and makes the dough easier to handle when shaping.
- Bake until the tops are just set; avoid overbaking to keep cookies soft and tender.
- For extra flavor, you can add a pinch of nutmeg or allspice to the dry ingredients.
- Cookies can be decorated with the optional glaze or left plain for a classic, rustic look.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
