I don’t know what it is, but the smell of gingerbread takes me back to celebrating Christmas at my Great Grandparent’s house. While my husband is not a fan, I absolutely love gingerbread cookies, especially these soft gingerbread cookies. I mean nothing can beat homemade, right?
Don’t worry if you think making gingerbread cookies are outside your capabilities- we can’t all be Betty Crocker! The directions for these cookies are actually easy and straightforward!
Also, don’t feel obligated to decorate them like a traditional gingerbread men! I will admit, I’m no artist. So, some of my cookies have full icing and some have faces. I think that even if it looks bad, but tastes good, it’s not a big deal. Whether you decide to get creative or keep it simple with your icing, you can’t go wrong with this recipe!
Soft Gingerbread Cookies
- 3/4 cup Unsalted butter
- 3/4 cup Light brown sugar
- 3/4 cup Molasses
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Ginger
- 1/4 teaspoon Allspice
- 1 teaspoon Salt
- 1 Large Egg
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 1/2 cups Unbleached flour
- On low heat, melt butter in a saucepan. Mix in brown sugar until dissolved, then mix in molasses.
- Remove from heat, and transfer to a mixing bowl. Let molasses mixture cool until luke warm, then whisk in egg.
- Slowly whisk in flour, powder, soda and salt until a dough firms and all ingredients are thoroughly mixed.
- Divide dough into 2 sections. Wrap both sections in cling wrap, place in refrigerator and let cool for at least 1 hour. You want the dough to be chilled, so that the dough isn’t sticky.
- Once thoroughly chilled, preheat oven to 350 degrees.
- Place dough on a well-floured surface, and roll out so that the dough is 1/4 inch thick. You can make the cookies thicker or thinner, however thinner dough will make the cookies crispy.
- Cut out shapes, and place on a parchment paper lined baking sheet. Bake for 8-10 minutes.
Want to make this recipe? Here are some items that will help: