I love how these gingerbread cookies capture the warm essence of fall. Each bite offers a perfect balance of ginger, cinnamon and molasses that reminds me of cozy kitchen vibes. Not only are they irresistibly soft and chewy, but their nostalgic spice transports me to heartwarming family gatherings, leaving me truly satisfied.

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I was excited to share my recipe for The Perfect Soft Gingerbread Cookies because these treats really hit the spot during the holiday season. I made this recipe when I was craving a classic chewy cookie that reminds me of Xmas cookies from my childhood.

This easy recipe calls for 2 1/4 cups all-purpose flour, 2 teaspoons each of ground ginger and ground cinnamon, and a couple of the spices that gives it a wonderful depth of flavor like 1/4 teaspoon ground cloves and a pinch of salt. I also use 1 teaspoon baking soda to help it rise perfectly.

My recipe also includes 3/4 cup unsalted butter, softened, and both granulated and packed dark brown sugars to bring out its rich taste. One large egg, 1/2 cup unsulphured molasses, and 2 tablespoons boiling water tie everything together.

Nutritionally, each cookie offers a solid energy boost which is perfect for a lasting holiday treat. Enjoy these delightful holiday desserts in any festive gathering!

Why I Like this Recipe

1. I love how the mix of ginger, cinnamon, and cloves fills my kitchen with a warm and cozy smell that makes me feel all nostalgic.
2. I like that the dough chills well, making it super easy to scoop and shape even if I’m not a pro at baking.
3. I appreciate that these cookies turn out soft and chewy, just the way I like them, and they remind me of the classic gingerbread taste.
4. I enjoy baking them because it’s simple and foolproof enough so that I feel proud every time I share some with my friends and family.

Ingredients

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All-purpose flour provides carbohydrates for structure; it’s a foundation for tasty gingerbread treats.
Ground ginger gives a spicy kick; its antioxidants help digestion and add flavor depth.
Ground cinnamon adds warm, sweet aroma and may help moderate blood sugar levels.
Ground cloves offer a subtle spicy note; they contain antioxidants and add complexity.
Unsalted butter enriches flavor with creamy texture; its fats contribute to soft, tender cookies.
Granulated and dark brown sugars sweeten the dough; dark brown adds moisture and robust flavor.
Molasses delivers a rich, deep sweetness along with trace minerals that boost flavor depth.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 teaspoon baking soda

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

1 large egg

1/2 cup unsulphured molasses

2 tablespoons boiling water

How to Make this

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1. Preheat your oven to 350°F. In a medium bowl, mix together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, and 1 teaspoon baking soda.

2. In a large bowl, beat 3/4 cup unsalted butter (softened), 1/2 cup granulated sugar, and 1/2 cup packed dark brown sugar until the mix is creamy.

3. Add in 1 large egg, 1/2 cup unsulphured molasses, and 2 tablespoons boiling water to the butter and sugar mix. Beat them well until combined.

4. Gradually stir the dry ingredients from the first bowl into the wet mixture in the large bowl. Make sure they are just mixed so the dough doesnt get overworked.

5. Cover the bowl with plastic wrap and chill the dough in the fridge for about 30 minutes. This makes it easier to scoop and shape.

6. Scoop out rounded tablespoon amounts of dough and roll them into balls using your hands. Place the balls onto a lined cookie sheet about 2 inches apart.

7. Flatten the balls slightly with your fingers or the back of a spoon because they wont spread much during baking.

8. Place the cookie sheet in your preheated oven and bake for 8-10 minutes or until the edges are just set. They may seem soft but will firm up as they cool.

9. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them onto a wire rack completely to cool down. Enjoy your soft gingerbread cookies!

Equipment Needed

1. An oven (preheated to 350°F)
2. A medium mixing bowl for the dry ingredients
3. A large mixing bowl for the butter and sugar mixture
4. A set of measuring cups and spoons
5. A hand mixer or a whisk to beat the butter and sugars
6. Plastic wrap to cover the dough while it chills
7. A cookie sheet lined with parchment paper
8. A wire rack for cooling the cookies after baking

FAQ

How do I store these cookies?

Keep them in an airtight container at room temp. They usually stay soft for about three days.

Can I use a gluten-free flour instead?

Yeah, you can substitute with a gluten-free blend but the texture might change a bit, so check the package guidelines.

Why do we add boiling water to the mix?

The boiling water helps dissolve the sugars and activate the molasses to keep the cookies moist and soft.

Can these cookies be frozen?

Sure, they freeze pretty well. Just thaw them at room temp before eatin'.

Any tips if I want extra soft cookies?

You can try baking them a couple minutes less than the recipe suggests. They'll be fully baked but remain super soft and chewy.

The Perfect Soft Gingerbread Cookies [Easy Recipe!] Substitutions and Variations

Instead of all-purpose flour, you could try using whole wheat flour. It might make the cookies a bit denser, but it gives a richer flavor.
If you dont have unsalted butter, margarine or even coconut oil can be used in equal amounts. Just keep in mind it could change the taste a bit.
For unsulphured molasses, dark treacle or a mix of honey and a bit more brown sugar should do the trick when you run out.
You can swap ground ginger with fresh grated ginger. Use about half the amount since fresh is more potent.

Pro Tips

1. Chill the dough for at least 30 minutes so it’s easier to work with and the flavors get to mix up nicely.
2. Don’t overmix the wet and dry ingredients together – stir ‘em just until you cant see any flour, cause overdoing it could make your cookies tough.
3. If your butter ain’t softened enough, the mix might not cream well and you’ll end up with uneven textures. Make sure it’s soft to the touch before beating up with the sugars.
4. Always keep an eye on your cookies in the oven; they might look a bit underdone when you pull them out but they firm up as they cool. Enjoy!