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Can't wait to tell you about my go-to Soft Gingerbread Cookies! These treats capture everything wonderful about holiday baking – soft, chewy texture with cozy spices throughout. They're different from the hard, snappy gingerbread men you might be used to. The best part? You can whip them up quickly without any dough chilling time!
Why You'll Love These
These cookies stand out from regular gingerbread! They've got this amazing soft, chewy bite with just the right mix of molasses and spices. When they're baking, your whole house will smell like the holidays. Try them with cream cheese frosting on top – it's like enjoying tiny spice cakes in cookie form!
Ingredients You'll Need
- Cream Cheese Frosting: Mix cream cheese, powdered sugar, butter and milk for a creamy topping.
- Ground Cloves (1/4 tsp): Adds that festive scent to your holiday cookies.
- Ground Nutmeg (1/4 tsp): Brings a warm, nutty background flavor.
- Ground Ginger (1 tsp): The star spice that makes these gingerbread cookies authentic.
- Ground Cinnamon (1 tsp): Gives that cozy warmth we all crave.
- Baking Soda (1 tsp) and Baking Powder (1/2 tsp): Work together for the perfect lift and softness.
- All-Purpose Flour (2 1/4 cups): Creates the foundation for your cookie dough.
- Molasses (1/4 cup): Delivers that classic rich taste we all expect.
- Vanilla Extract (1 tsp): Boosts all the other flavors in your cookies.
- Egg (1 large): Helps bind everything while keeping cookies tender.
- Brown Sugar (1/2 cup): Grab dark brown for deeper flavor notes.
- Granulated Sugar (1/2 cup): Gives sweetness and helps with texture.
- Salted Butter (1 cup): Make sure it's soft so it mixes easily.
Baking Instructions
- Cool and Frost
- Let the cookies cool completely on a wire rack before adding cream cheese frosting. Sprinkle with decorations if you want.
- Shape and Bake
- Scoop small balls of dough onto a baking sheet lined with parchment. Bake them at 350°F (175°C) for 8-10 minutes until the edges just start to brown.
- Form the Dough
- Slowly add your dry mix to the wet ingredients until you get a soft dough. Don't mix too much or they'll get tough.
- Combine Dry Ingredients
- In another bowl, sift the flour, baking soda, baking powder, and all your spices together.
- Add Wet Ingredients
- Stir in the egg, molasses, and vanilla until everything's well mixed.
- Mix Butter and Sugars
- Beat your softened butter with both sugars in a big bowl until it looks light and fluffy.
Storage Tips
These cookies stay yummy for so long! Put them in a container that seals tight and they'll taste great for a week. If you've put frosting on them, store them in the fridge. Want to make them ahead? Freeze them between sheets of parchment paper so they don't get stuck together.
Fun Variations
There are so many ways to change these up! I sometimes throw in some orange zest for a fresh twist, or use maple syrup instead of molasses. My family goes crazy when I cut them into holiday shapes or fold in white chocolate chips. Another hit at my house? Making little thumbprint cookies with jam in the center!
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Frequently Asked Questions
- → Why don’t these cookies turn out crispy?
- They include molasses and brown sugar for added moisture, plus a unique flour-to-fat balance. The result? A texture that’s more cake-like than your average crispy gingerbread.
- → Can I prepare the dough in advance?
- Yep, the dough can be made, chilled for up to a day, then brought to room temp before baking. Same goes for the frosting—just refrigerate and spread when ready.
- → How can I tell when they’re baked just right?
- Check for lightly browned edges and centers that look a bit soft. As they cool, they’ll firm up perfectly. Don’t overbake or you’ll lose that soft bite.
- → What’s the best way to freeze these cookies?
- Keep the cookies plain and frozen in an airtight container for several weeks. Frost after thawing. You can freeze frosted cookies too, but it might change the frosting texture slightly.
- → Why are both baking soda and powder used?
- The soda interacts with molasses for a bit of height, while the powder builds even more lift. Together, they help create these soft, fluffy cookies.