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Soft Gingerbread Cookies

These Soft Gingerbread Cookies deliver a chewy, spiced center with a crackly sugar coating, perfect for holiday baking and cookie exchanges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 3/4 cup Unsalted butter, softened 1 1/2 sticks
  • 1 cup Dark brown sugar, packed Preferably dark for deeper flavor
  • 1 large Egg, room temperature
  • 1/4 cup Molasses Do not substitute with regular syrup
  • 2 1/4 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1/4 teaspoon Salt
  • 1/3 cup Granulated sugar, for rolling

Method
 

Preparation
  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, cream together softened butter and dark brown sugar until light and fluffy.
  3. Beat in the egg and molasses until fully combined, creating a deep, rich mixture.
  4. Mix in the flour, baking soda, ground ginger, cinnamon, cloves, and salt until just combined.
  5. Using a cookie scoop, portion out the dough and roll each ball in granulated sugar.
  6. Place the coated balls on the prepared baking sheet, spacing them about two inches apart.
  7. Bake for 10 to 13 minutes until set around the edges but soft in the center.
  8. Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.

Notes

For the best texture, avoid overmixing, and use a cookie scoop for uniform dough sizes. Store cooled cookies in an airtight container away from sunlight and heat. They can be frozen for up to six months.