Description
Soft gingerbread cookies are a chewy, warmly spiced holiday favorite made with molasses, cinnamon, cloves, and ginger. These cookies stay soft for days and are perfect for festive gatherings or edible gifts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 3/4 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves, and ginger. Set aside.
- In a large mixing bowl, cream together shortening, 1 cup sugar, egg, and molasses using an electric mixer for 2–3 minutes until smooth and fluffy.
- Add dry ingredients to the wet mixture and mix until fully combined into a soft dough.
- Use a cookie scoop or tablespoon to form dough balls. Roll each in your hands to smooth.
- Roll the dough balls in the extra 1/4 cup sugar to coat all sides.
- Place dough balls on a baking sheet lined with parchment or a silicone baking mat. Gently flatten each one with the palm of your hand or bottom of a glass.
- Bake for 10 minutes. Cookies should appear slightly underbaked when removed from oven.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overbake — cookies will firm up as they cool.
- To keep cookies extra soft, store with half a slice of white bread in the container.
- The dough can be made up to 2 days ahead and stored in the fridge.
- Cookies freeze well for up to 1 month; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 157mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 7mg