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Gingerbread Cookies

Freshly baked gingerbread cookies cooling on a wire rack
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A soft, chewy gingerbread cookie recipe that’s simple enough for anyone to make. These cookies are full of warm spices and have a perfect sugar-crusted finish. It’s the kind of nostalgic treat that makes you want to curl up with a good book.

Ingredients

Scale
  • 3/4 cup softened unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons ground ginger

For the Coating:

  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Prep the Oven & Dough: Preheat your oven to 350°F (175°C). In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  2. Add Wet Ingredients: Reduce the mixer speed to low. Beat in the egg until just combined, then mix in the molasses.
  3. Mix Dry Ingredients: Add the flour, baking soda, salt, cinnamon, and ginger. Mix on low speed until the dough comes together and no flour streaks remain. Be careful not to overmix.
  4. Coat the Cookies: In a small bowl, whisk together the sugar and cinnamon for the coating. Scoop the dough into uniform balls (about 1.5 tablespoons each) and roll them in the cinnamon-sugar mix.
  5. Bake: Place the coated dough balls on an ungreased cookie sheet a few inches apart. Bake for 12 minutes. The cookies will look a bit soft in the middle—that’s exactly what you want for a chewy texture.
  6. Cool: Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Serving Suggestions: Serve these cookies with a cup of hot cocoa, a glass of milk, or with a scoop of vanilla ice cream.
  • Tips & Tricks: Use a high-quality, unsulphured molasses for the best flavor. If you want a spicier cookie, you can increase the ground ginger to 2 teaspoons.
  • Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a freezer bag for up to 3 months. Thaw on the counter before serving.

Find it online: https://recipesh.com/gingerbread-cookies/