I love preparing my Soft Gingerbread Cookies. My kitchen fills with delightful hints of ginger, cinnamon, and cloves as I work with unsalted butter, dark brown sugar, and molasses. Mixed with all-purpose flour and a splash of vanilla, these cookies bring a touch of festive magic to my holiday season.

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I’ve always been a huge fan of Gingerbread man cookies ever since I was a kid, and this recipe is one of my favorites to whip up during the holidays. The magic begins with mixing 3 cups of all-purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt with spices like 1 1/2 teaspoons of ground ginger, 1 teaspoon of cinnamon and a pinch of ground cloves.

This creates the perfect base to support a rich, buttery texture from 3/4 cup of unsalted butter and the sweetness of 3/4 cup dark brown sugar. Then there’s the egg, 1/2 cup of molasses and a hint of vanilla extract that really brings out the flavors.

Every bite reminds me of those festive winter moments and it really captures the essence of Xmas cookies. This recipe has got that Cookie Monster appeal and is one of the best I’ve tried, and I just know you will love it too.

Why I Like this Recipe

I love this gingerbread recipe because its got this awesome mix of spices that just fills my whole kitchen with a warm, comforting smell that reminds me of Christmas when I was a kid.

I also like how simple the instructions are; the dough comes together really easily even if you aren’t a baking expert, and i can shape the cookies perfectly with just a little bit of flour on my counter.

Another reason this recipe is my favorite is that the cookies turn out soft and chewy if i don’t overbake them, leaving me with that perfect melt in my mouth texture i crave.

And finally, i enjoy the balance of flavors the butter and brown sugar bring into the mix, making each cookie taste rich and delightfully spiced but not too overpowering.

Ingredients

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All-purpose flour: This is the cookie’s backbone, giving it much needed structure and energy.
Baking soda: Helps the dough rise and become light by reacting with acidic ingredients.
Unsalted butter: Adds a rich, creamy taste that makes cookies melt in your mouth.
Dark brown sugar: Packs moisture and a deep, caramel flavor to sweeten each bite.
Molasses: Offers a bold sweetness mixed with a slight tang for extra depth.
Spices (ginger, cinnamon, cloves): Warm aromas combine to create that classic gingerbread zing.
Egg: Binds ingredients together while giving a soft, chewy texture every time.
Vanilla extract: Boosts overall flavor and enhances the cookie’s sweet profile.
Salt: Elevates the flavor balance, intensifying both sweetness and spice just right.
Cinnamon: Adds a comforting, spicy warmth that elevates every cookie bite.

Ingredient Quantities

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup unsalted butter, softened

3/4 cup dark brown sugar, packed

1 large egg

1/2 cup molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line your baking sheets with parchment paper.

2. In a large bowl, mix the flour, baking soda, salt, ginger, cinnamon, and cloves together until evenly combined.

3. In another bowl, cream the softened butter and dark brown sugar until the mixture looks light and fluffy.

4. Beat in the egg, then stir in the molasses and vanilla extract until everything is well blended.

5. Slowly fold the dry ingredients into the butter mixture until a soft dough forms.

6. Sprinkle a little flour on a clean surface and roll the dough out to about 1/4 inch thickness.

7. Use your gingerbread man cookie cutters to cut out the shapes and transfer them carefully onto your prepared baking sheets.

8. Let the cookies sit on the counter for about 5 minutes to help them keep their shape before baking.

9. Bake for 8 to 10 minutes until the edges look just set; be careful not to overbake if you want them soft.

10. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Preheated oven with baking sheets lined with parchment paper
2. Large mixing bowl for combining dry ingredients
3. Second mixing bowl for creaming butter and sugar
4. Electric mixer or sturdy spoon for mixing the wet ingredients
5. Measuring cups and spoons for all the spices and ingredients
6. Rolling pin for rolling out the dough on a lightly floured surface
7. Gingerbread man cookie cutters for cutting out the shapes
8. Spatula or spoon for gently folding the dry ingredients into the butter mixture
9. Timer to keep an eye on the baking time
10. Wire rack for cooling the cookies after they come out of the oven

FAQ

How do I stop my gingerbread cookies from spreading too much?

Try chillin the dough for about an hour. That helps it firm up so the cookies keep their shape while bakin.

What if my dough feels too sticky?

Dust your work surface with a bit of flour or let the dough sit in the fridge for a few minutes. It'll be easier to handle then.

Can these cookies be stored well?

Yup, store em in an airtight container for up to a week. But honestly, they'll likely be gone before then if you have others around!

Can I swap out the molasses for something else?

Molasses is key for that deep, rich flavor. If you try a substitute, the taste might not be the same, so it's best to stick with unsulphured molasses.

How do I go about decorating the cookies after baking?

Let the cookies cool completely then use a simple icing made with powdered sugar and a little milk. You can also add sprinkles if you're feelin creative.