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Soft Gingerbread Cookies

Soft gingerbread cookies are mixed with an electric mixer, chilled, rolled in sugar, and baked until crackled on top with soft centers. Their warm ginger, cinnamon, and clove flavor pairs with a tender, chewy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling 1 hour
Total Time 1 hour 50 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup molasses unsulphured
  • 1 egg large
  • 1 tsp vanilla extract
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 cup granulated sugar for rolling

Equipment

  • 1 electric mixer
  • 1 18x13-inch baking sheet

Method
 

  1. In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
  2. Beat in the molasses, egg, and vanilla until combined, scraping down the bowl as needed.
  3. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
  4. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  5. Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
  6. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  7. Put the granulated sugar in a small bowl.
  8. Scoop rounded 1 1/2-tablespoon portions of dough and roll them into balls.
  9. Coat the dough balls in sugar and arrange 12 balls about 2 inches apart on the prepared baking sheet, keeping the remaining dough chilled.
  10. Bake for 9 to 11 minutes, until the tops are crackled and the edges are set but the centers still look soft; bake the remaining dough in batches.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

For the softest centers, take the cookies out when the edges are set but the centers still look soft. Store in an airtight container in the refrigerator for up to 1 week; freeze baked cookies for up to 3 months. A dairy-free butter alternative can be used.