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I can't wait to tell you about my go-to Soft Gingerbread Cookies! They capture everything wonderful about holiday baking - soft, chewy bites loaded with cozy spices. They're different from the crisp gingerbread men you might be used to. These stay wonderfully soft, and you don't need to chill the dough, making them super quick to whip up.
Why You'll Love These
These aren't regular gingerbread treats! They've got this amazing soft, chewy texture with just the right mix of molasses and spices. The aroma that fills your home while they're baking is simply magical. They taste fantastic topped with cream cheese frosting - it's like enjoying tiny spiced cakes in cookie form!
Your Shopping List
- Salted Butter (1 cup): Make sure it's soft enough to mix easily for the best flavor base.
- Granulated Sugar (1/2 cup): Gives these treats their basic sweetness and helps with texture.
- Brown Sugar (1/2 cup): Pick dark brown for a richer, more intense flavor profile.
- Egg (1 large): Helps bind everything and creates that soft bite we're after.
- Vanilla Extract (1 tsp): Brings out all the cozy flavors in your cookies.
- Molasses (1/4 cup): The key ingredient for that classic deep taste.
- All-Purpose Flour (2 1/4 cups): Creates the foundation that holds everything together.
- Baking Soda (1 tsp) and Baking Powder (1/2 tsp): Work together to make your cookies rise just right.
- Ground Cinnamon (1 tsp): Adds that cozy warmth we all love.
- Ground Ginger (1 tsp): The star spice that makes these truly gingerbread.
- Ground Nutmeg (1/4 tsp): Adds a touch of warmth and complexity.
- Ground Cloves (1/4 tsp): Brings that holiday scent that makes everyone smile.
- Cream Cheese Frosting: A creamy mix of cream cheese, powdered sugar, butter and milk for topping.
Baking Steps
- Mix Butter and Sugars
- Beat your softened butter with both sugars in a big bowl until it looks light and creamy.
- Add Wet Ingredients
- Stir in your egg, molasses, and vanilla until everything's well blended.
- Combine Dry Ingredients
- In another bowl, sift the flour, baking soda, baking powder, and all your spices together.
- Form the Dough
- Slowly add the dry mix to your wet ingredients until you get a soft dough. Don't mix too much.
- Shape and Bake
- Scoop small balls of dough onto a baking sheet lined with parchment. Bake at 350°F (175°C) for about 8-10 minutes until the edges just start to brown.
- Cool and Frost
- Let the cookies cool on a wire rack before adding the cream cheese frosting. Top with sprinkles if you want some extra fun.
Storage Tips
These cookies are great because they stay soft for days! Just store them in an airtight container and they'll taste great for up to a week. If you've added the frosting, you'll want to keep them in the fridge. You can even freeze them for later - just put parchment paper between layers so they don't get stuck together.
Fun Variations
There are so many ways to change these up! Try adding some orange zest for a bright flavor or use maple syrup instead of molasses. Shape them with cookie cutters for holidays, or toss in white chocolate chips for extra sweetness. My family really enjoys making thumbprint versions filled with jam too!
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Frequently Asked Questions
- → Why are these cookies soft instead of crunchy?
- We use molasses, brown sugar, and a special balance between fat and flour to make them soft and fluffy. They borrow sugar cookie textures while keeping classic gingerbread vibes.
- → Can I prepare the dough early?
- Absolutely! Keep the dough in the fridge for up to a day. Before baking, let it warm up a bit on the counter for 30 minutes. You can also pre-make the frosting and stash it in the fridge.
- → How do I know they’re finished baking?
- Check for golden edges while the centers remain soft-looking. As they cool on the tray, they'll set nicely. Baking for too long makes them lose that softness.
- → Is freezing an option?
- Definitely. Freeze undecorated cookies in an airtight box for about 3 months. Thaw fully before frosting them. While frosted cookies can freeze, the texture on top might change slightly.
- → Why use both baking soda and baking powder?
- Molasses needs baking soda for its lift, while baking powder adds extra fluffiness. The mix works together to make super soft, lofty cookies.