Soft and Chewy Gingerbread Cookies are a favorite on any holiday cookie tray — or winter’s day. Filled with gingerbread spice, these rustic, “crackily” morsels are glittery and sparkly on the outside, moist, tender, and chewy on the inside.
1/2 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/4 cup molasses
2–1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer, cream the butter, sugar, and vanilla until light and creamy, about 2 to 3 minutes. Be sure to scrape down the sides of the mixer with a spatula so the butter is fully incorporated. Mix in the egg and molasses.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves. With the stand mixer set to low, gradually add the dry ingredients; mix until combined. Using a cookie scoop, shape cookie dough into 2-inch balls, roll in the sparkling sugar, and place on the prepared baking sheet, about 2 inches apart.
Bake cookies in the preheated 350-degree F oven for 14 to 16 minutes, or until the tops become crackily. If that’s not a word — it should be! It’s one of the charms of these homemade cookies.
Keywords: gingerbread cookies, gingersnaps, ginger cookies