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GingerScraps Gallery Rules & Guidelines
🚨 NEW GUIDELINES STARTING MAY 1, 2025 🚨
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Soft Gingerbread Cookies
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Soft Gingerbread Cookies - makes 3 dozen 1 inch cookie scoop cookies -
Ingredients
- 3/4 cup softened butter
- 1 1/2 cup granulated sugar, divided
- 1 cup firmly packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 3 1/2 cup all-purpose flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
Instructions
- Preheat the oven to 350˚F and line two baking sheets with parchment paper or a silicone mat.
- In a medium-sized mixing bowl, cream together the softened butter, 1 cup cane sugar, and 1 cup brown sugar until fluffy. With a stand mixer on level 3, this takes about 3 minutes. Beating this long whips air into the eggs and makes the cookies lighter and chewier.
- Add in the eggs, one at a time, beating until combined.
- Add vanilla and molasses, beat to combine again.
- In a second mixing bowl, sift together flour, salt, baking soda, and ground spices.
- Add dry ingredients into the wet ingredients and beat until well combined.
- Wet your hands a bit to repeat dough from sticking in this next step. Using a 1 inch cookie dough scoop or 2 spoons, scoop a tablespoon of dough and roll between your hands to form a dough ball.
- Place remaining ½ cup of granulated cane sugar in a plate or bowl. Add each dough ball and roll in the sugar.
- Place the sugared dough balls on the prepared baking sheet.
- Bake for 11 to 12 minutes. Cookies are done when you can press lightly on top and you don’t leave an impression.
- Remove baking sheets from the oven and allow cookies to cool for 5 minutes before transferring them to cooling racks to cool completely.
- Store in an airtight container for up to a week or in the freezer for up to 3 months.