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I'm excited to share my favorite Soft Gingerbread Cookie recipe with you! These cookies are everything I love about the holidays tender chewy and packed with warm spices. Unlike traditional crispy gingerbread men these beauties stay perfectly soft and they're so quick to make since there's no chilling time needed.
What Makes These Special
These aren't your ordinary gingerbread cookies! They're wonderfully soft and chewy with that perfect balance of molasses and spices. Every time I bake them my house smells absolutely amazing. Plus they're incredible with cream cheese frosting it's like having a tiny spice cake in cookie form!
Everything You Need
- Salted Butter (1 cup): Softened for easy mixing and balanced sweetness.
- Granulated Sugar (1/2 cup): Adds sweetness and structure to the cookies.
- Brown Sugar (1/2 cup): Use dark brown sugar for a deeper molasses flavor.
- Egg (1 large): Provides structure and contributes to the soft texture.
- Vanilla Extract (1 tsp): Enhances the warm flavor of the cookies.
- Molasses (1/4 cup): Gives the cookies their signature rich flavor.
- All-Purpose Flour (2 1/4 cups): Forms the base of the dough for stability.
- Baking Soda (1 tsp) and Baking Powder (1/2 tsp): Ensure the perfect rise and texture.
- Ground Cinnamon (1 tsp): Adds a classic warm spice note.
- Ground Ginger (1 tsp): The defining spice for gingerbread cookies.
- Ground Nutmeg (1/4 tsp): Adds subtle nuttiness.
- Ground Cloves (1/4 tsp): Complements the spice blend for a festive aroma.
- Cream Cheese Frosting: Cream cheese, powdered sugar, butter, and milk, combined for a rich topping.
Let's Start Baking
- Mix Butter and Sugars
- Combine softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat until smooth and fluffy.
- Add Wet Ingredients
- Mix in the egg, molasses, and vanilla extract until fully incorporated.
- Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking soda, baking powder, and spices.
- Form the Dough
- Gradually mix the dry ingredients into the wet mixture, forming a soft dough. Avoid overmixing.
- Shape and Bake
- Use a small cookie scoop to create dough balls and place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes or until the edges are lightly browned.
- Cool and Frost
- Cool cookies on a wire rack before spreading cream cheese frosting on top. Add sprinkles if desired.
Keep Them Fresh
I love that these cookies stay fresh for so long! Keep them in an airtight container and they'll be perfect for a week. If you've added frosting pop them in the fridge. They freeze beautifully too just layer them with parchment paper so they don't stick together.
Mix It Up
These cookies are so fun to customize! Sometimes I'll add orange zest for a citrusy twist or swap the molasses for maple syrup. Using cookie cutters makes them extra festive and my kids love when I add white chocolate chips. Making them into thumbprints with jam is delicious too!
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Frequently Asked Questions
- → Why are these gingerbread cookies soft instead of crispy?
- These cookies use more moisture-rich ingredients like molasses and brown sugar, plus a different ratio of flour to fat than traditional gingerbread. They're designed to be cake-like rather than crisp, combining the texture of sugar cookies with gingerbread flavors.
- → Can I make the dough ahead of time?
- Yes, you can make the dough and refrigerate it for up to 24 hours. Let it come to room temperature for about 30 minutes before scooping and baking. The frosting can also be made ahead and stored in the refrigerator.
- → How do I know when these cookies are done baking?
- Look for light golden brown edges while the centers still appear slightly soft. They'll continue to set up as they cool on the baking sheet. Over-baking will make them lose their soft texture.
- → Can I freeze these cookies?
- You can freeze the unfrosted cookies in an airtight container for up to 3 months. Thaw completely before frosting. The frosted cookies can be frozen but may lose some texture quality in the frosting.
- → Why do we need both baking soda and baking powder?
- Baking soda reacts with the acidic molasses for lift, while baking powder provides additional rise. Together they create the perfect soft, cake-like texture these cookies are known for.