Soft Gingerbread Cookies

Step into the cozy warmth of the holidays (or any day you crave a little spice!) with these incredibly soft and chewy gingerbread cookies. Forget those hard, snap-in-half versions – this recipe delivers tender, melt-in-your-mouth cookies bursting with the classic ginger, cinnamon, and molasses flavors you love. Perfect for little hands to help cut out festive shapes or simply enjoyed with a warm drink, these gingerbread cookies are sure to become a new family favorite. Get ready to fill your kitchen with the irresistible aroma of spice and the promise of a delightful treat!

• Prep time: 20 minutes
• Chill time: 2 hours (minimum)
• Bake time: 8-12 minutes
• Yields: Approximately 18-24 cookies (depending on size)

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For Decorating (Optional):

• Powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice)
• Sprinkles

Instructions:

1. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.

2. Beat in Egg and Molasses: Beat in the egg until well combined. Then, gradually add the molasses and mix until fully incorporated and the batter is smooth.

3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until evenly combined.

4. Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft and slightly sticky.

5. Chill the Dough: Divide the dough in half, flatten each half into a disc, and wrap them separately in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for making the dough easier to roll out and helps prevent excessive spreading.

6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

    

7. Roll Out the Dough: On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Keep the remaining dough refrigerated until ready to use.

8. Cut Out Shapes: Use cookie cutters to cut out your desired gingerbread shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between them.

9. Bake: Bake for 8-12 minutes, or until the edges of the cookies are set and the centers still look slightly soft. The exact baking time will depend on the size and thickness of your cookies. For softer cookies, err on the side of slightly less baking time.

10. Cool: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.

11. Decorate (Optional): Once the cookies are completely cool, decorate them with a powdered sugar glaze and sprinkles, if desired.

Tips for Extra Soft and Chewy Gingerbread Cookies:

• Don't Overbake: This is the key to soft cookies. Take them out of the oven when the edges are set but the centers still look a little soft. They will continue to firm up as they cool.
• Use Dark Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, contributing to a richer flavor and softer texture.
• Molasses is Key: Don't skimp on the molasses, as it provides both flavor and moisture.
• Chill Thoroughly: Proper chilling prevents the cookies from spreading too thin and helps develop flavor.