Soft Gingerbread Cookies
Everyone raves about these soft gingerbread cookies, making them a favorite dessert even among those who typically don’t enjoy molasses or gingersnaps.
Equipment
- Electric Mixer
- baking sheet
- wire rack
Ingredients
Base
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses unsulphured
- 2 ½ cups all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon if you like a strong cinnamon flavor, increase to 2 teaspoon total
- ½ teaspoon dried ground ginger if you like a strong ginger flavor, increase to 1-2 teaspoon total
- granulated sugar Optional: to roll cookie dough balls in
Instructions
Preparation
- Preheat oven to 350 degrees F.
- Mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
- Add egg and molasses and mix well.
- In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
- Add dry ingredients to wet ingredients and mix until well combined.
- Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
- Bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.
Nutrition
Serving: 1cookieCalories: 143kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 158mgPotassium: 69mgSugar: 10gVitamin A: 185IUCalcium: 12mgIron: 0.8mg
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