Soft Gingerbread Cookies

You'll swear that Grandma is in the kitchen when you catch the aroma of molasses, ginger and other spices wafting through the air as these cookies bake!

Soft n' chewy gingerbread cookies.
Photo by Trudy B.
Soft n' chewy gingerbread cookies.
Soft n' chewy gingerbread cookies.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Ingredients

  • 1 1/4

    cups all purpose flour

  • 1 1/2

    teaspoons ground ginger

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground cloves

  • 1/4

    teaspoon ground nutmeg

  • 1/8

    teaspoon allspice

  • 1/3

    cup butter, softened

  • 1/2

    cup sugar

  • 1

    egg

  • 2

    tablespoons molasses

  • 2

    tablespoons white sugar (for rolling cookies)

Directions

Preheat oven to 350°F. In a medium mixing bowl, blend flour, baking soda and spices together and set aside. In another bowl, cream together butter and 1/2 cup of sugar until fluffy. Beat in egg until well mixed. Then add molasses and mix to combine. Slowly add flour mixture to the butter mixture and mix until thoroughly combined. Using rounded teaspoonfuls (or not quite full tablespoons), form dough into balls the size of walnuts and roll them in the extra 2 tablespoons of sugar. Place cookies on an ungreased cookie sheet, approximately two inches apart. Lightly flatten each cookie. Bake 8 to 10 minutes. Allow to cool on cookie sheet for about 5 minutes before removing to wire rack to cool completely.

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