Description
Deliciously soft gingerbread cookies with a chewy texture and warm spice notes, perfect for the holiday season.
Ingredients
Scale
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg (room temperature)
- ¼ cup (60 ml) unsulfured molasses
- 2 ½ cups (312 g) all-purpose flour, unbleached
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground dried ginger
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C) and let it warm thoroughly. This ensures even baking so the cookie edges firm up while the centers remain soft and chewy.
- Step 2: Cream Butter and Sugar: In a bowl, mix the softened unsalted butter with granulated sugar using an electric mixer at medium speed. Beat until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step incorporates air necessary for a tender texture.
- Step 3: Add Egg and Molasses: Add one large egg and ¼ cup unsulfured molasses to the creamed mixture. Stir with the mixer until fully combined, ensuring an even and smooth blend.
- Step 4: Combine Dry Ingredients: In a separate bowl, sift together 2 ½ cups all-purpose flour, 2 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp dried ground ginger. Sifting removes lumps and assures a smooth dough.
- Step 5: Mix Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Stir gently with a spatula or mixer at low speed until just combined. Avoid overmixing to keep the cookies soft and to prevent toughness.
- Step 6: Scoop Dough Balls: Using a tablespoon or cookie scoop, portion dough into tablespoon-sized balls. Roll each ball gently between your palms for uniform size and shape. This helps the cookies bake evenly.
- Step 7: Prepare Baking Sheet: Line a baking sheet with parchment paper. Place dough balls on the sheet spaced 2 to 3 inches (5 to 7.5 cm) apart to allow room for spreading.
- Step 8: Bake to Perfection: Bake for 10 to 12 minutes, until the cookie edges are set and tops look slightly cracked. The aroma from the oven will intensify as the spices and molasses meld.
- Step 9: Cool Before Enjoying: Let cookies cool on the baking sheet for a few minutes to firm up slightly. Transfer them to a wire rack to cool completely while retaining a soft center.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. Keep them away from direct sunlight or heat to maintain softness.
- Refrigeration: Place cookies in an airtight container in the refrigerator for up to 10 days. Bring to room temperature before serving to restore softness.
- Freezing: Wrap cookies tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature prior to eating.
- If dough feels too sticky during mixing or shaping, gradually add up to ¼ cup (30 g) additional flour by 2 tablespoons (15 g) at a time while mixing for 1 minute to reach a manageable consistency.
- To prevent excessive spreading, chill formed dough balls in the refrigerator for 30 minutes before baking.
- If cookies appear underbaked when removed, leave them on the baking sheet for an extra 5 minutes for better firmness.
- If edges darken too quickly, lower the oven temperature to 325°F (163°C) after 10 minutes of baking and rotate the baking sheet to ensure even cooking.
- Store cookies between layers of parchment paper in an airtight container immediately after baking to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg