Description
Soft Gingerbread Cookies recipe for a chewy, spiced holiday treat. Easy to make and perfect for sharing, these cookies bring warmth to any gathering.
Ingredients
Scale
- Cookie Base:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- Sweeteners & Flavor:
- ¾ cup dark brown sugar, packed
- ½ cup unsulphured dark molasses
- Warm Spices:
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp salt
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract (optional)
Instructions
- Cream Butter & Sugar:: First up, get that room temperature butter into your mixer with the dark brown sugar. Beat them together until they’re light and fluffy, like a cloud, honestly. This step is crucial for incorporating air, giving your soft gingerbread cookies that tender crumb. I always let mine go for a good 3-4 minutes, scraping down the sides often. This is where the magic starts to happen, you can almost smell the sweetness developing already!
- Add Molasses & Egg:: Now, pour in that rich molasses and crack in your large egg. Beat them until they’re fully combined and the mixture looks smooth and glossy. Don’t rush this part; you want everything thoroughly incorporated. I once added a cold egg, and the mixture looked a little curdled, oops! Just keep mixing