Print
Soft Gingerbread Cookies
A Soft gingerbread cookie
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Ingredients
Cookies
- All purpose flour - 280gm or 2 and 1/4 cups
- Brown sugar - 150gm or 3/4 cup
- Butter - 175 gm or 6 ounces.
- Egg - 1 large
- Vanilla - 1 teaspoon
- Baking soda - 11/2 teaspoon
- Molasses - 60ml or 1/4 cup
- Gingerbread spice - 2 teaspoon Recipe for the gingerbread spice mix at the bottom
- Granulated sugar - 50gm or 1/4 cup for rolling
Instructions
Cookies
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment. Cream the butter and sugar until pale and light.
- Add and beat the egg.
- Add the molasses and the vanilla, beat on low speed for 2 minutes.
- Sift the dry ingredients (all purpose flour, baking soda and the gingerbread spice mix into the bowl.
- Mix the ingredients from slow to medium fast. Cover the bowl with a cling film and chill for 2 hours to overnight.
- Once cooled, remove the bowl from refrigerator.
- Preheat the oven to 180 degrees celsius or 350F. Line the cookie sheet with parchment paper.
- Weigh out about 20 -25gm cookie dough balls. Roll the balls in the granulated sugar and place them on the parchment sheet.
- Bake for 10-12 minutes. Once baked, let them cool on a cooling rack.
- Once cooled, the cookies stay fresh for a week in airtight container.
Recipe Notes
You can freeze these 2-3 months, bring them to room temperature or out of fridge for 30 minutes before baking.
Gingerbread Spice:
https://www.lilcupcakemonkey.com/gingerbread-spice-mix/
Adapted from Sally's Baking Addiction