Soft Gingerbread Cookies
These soft gingerbread cookies are not too sweet, full of spices, and decorated with red hots for a nice kick.
Ingredients
- 1 stick butter (1/2 cup)
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 egg
- 1 1/4 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- red hots
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add egg, vanilla, and molasses. Mix until combined. It will look separated at this stage, and that is okay.
- In a separate bowl, whisk together flour, baking soda, salt, and spices.
- Add dry ingredients to wet ingredients and mix together well.
- Divide the dough in half into two discs, wrap in plastic wrap, and chill for 3 hours or overnight.
- Once chilled, roll out the dough to 1/2 in thick. Cut out cookies.
- Bake at 350 °F for 7-8 minutes until just golden brown.
Notes
If you like your gingerbread cookies a bit crunchier, bake for an additional minute in the oven. To keep them soft, remove them at 7 minutes.