Soft and Chewy Gingerbread Cookie Recipe
225kcal
Ingredients
- 10 tablespoons room temperature butter
- ¾ cup packed brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 1 teaspoon of vanilla extract
- 3 ½ cups of unbleached all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of sea salt
- 4 ½ teaspoons of ground ginger
- 1 tablespoon of ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
Method
- In an appropriate sized bowl, sift together or whisk the flour, baking soda, sea salt, ginger, cinnamon cloves and allspice then set aside.
- In a large bowl with a hand mixer or with a stand mixer, cream butter until light and fluffy. About one minute.
- Add brown sugar and molasses to the butter mixture and mix until combined and creamy.
- Scrape the sides and bottom of the bowl to ensure that it is all combined.
- Add the egg and vanilla extract and mix until combined.
- Add in the dry ingredients and combine.
- The dough will be sticky.
- Divide the dough in half. Form each half into rough squares about five inches by five inches and an 1/2 inch or so thick.
- Wrap and refrigerate for at least 30 minutes and up to three days.
Rolling and Baking:
- Flour your board a little bit and rolling pin well because the dough is sticky.
- Roll the dough out to about ¼ inch. I have had success with rotating the dough 90 degrees with each roll. Try to make sure the bottom is not sticking. Apply a touch of flour if needed.
- Line a baking sheet with parchment paper. Preheat your oven to 350 degrees F.
- Cut out your gingerbread cookies and place them one inch apart on your baking sheet. I use a 2-3 inch round cutter but you can use all kinds of fun shapes!
- Bake for 8-10 minutes.
Nutrition
Serving18cookiesCalories225kcalCarbohydrates38gProtein3gFat7gSaturated Fat4gPolyunsaturated Fat0.4gMonounsaturated Fat2gTrans Fat0.3gCholesterol26mgSodium187mgPotassium237mgFiber1gSugar18gVitamin A213IUVitamin C0.3mgCalcium54mgIron2mg
Notes
I purchased 1/4 inch square dowels at the local hardware store to use as a guide for rolling out the dough.
- How far in advance can I make these gingerbread cookies? You can prepare the dough for these soft and chewy gingerbread cookies up to three days in advance, storing it covered in the fridge. This makes them perfect for holiday prep!
- Why do you recommend sifting the dry ingredients? Sifting the dry ingredients helps to ensure they are well-combined and eliminates any lumps of flour or baking powder. This results in a smoother dough and prevents pockets of unmixed ingredients in your baked cookies.
- What's the purpose of chilling the gingerbread dough? Chilling the dough for at least 30 minutes (or up to three days) helps it firm up, making it easier to roll out and work with. It also allows the flavors to meld, contributing to a richer final taste.
- Can I make cut-out gingerbread cookies with this recipe? Yes, absolutely! This recipe is versatile. You can roll out the chilled dough (keeping your surface and rolling pin floured) to about 1/4 inch thickness and use cookie cutters to make gingerbread men, women, or other shapes, perfect for icing.
- How do I store these soft and chewy gingerbread cookies to keep them fresh? Once baked and cooled, store these gingerbread cookies in an airtight container at room temperature. This will help them retain their soft and chewy texture for days.