Description
These soft gingerbread cookies are perfectly spiced and tender, delivering the classic warmth of ginger, cinnamon, and cloves in every bite. Rolled in sugar for a sweet, crisp exterior, these cookies are easy to make and ideal for holiday gatherings or cozy afternoons with tea.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 1 tablespoon water
- ¼ cup molasses
For Rolling
- 4 tablespoons white sugar
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup of sugar until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Wet Ingredients: Beat in the egg until incorporated, then stir in the water and molasses until the mixture is well combined, adding moisture and rich flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Shape and Roll: Form the dough into walnut-sized balls. Roll each ball in the remaining 4 tablespoons of white sugar for a sweet, slightly crunchy coating.
- Bake: Arrange the cookie balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until the edges are set and lightly golden, ensuring a soft center.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- Do not overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
- Using molasses is key for authentic gingerbread flavor and moisture.
- Make sure butter is softened to room temperature for easier creaming with sugar.
- Cookies will be soft when removed from the oven but will firm up as they cool.
- Store in an airtight container to keep cookies soft and fresh for up to one week.
