Description of this recipe
These Soft and Chewy Gingerbread Cookies are a holiday classic with a delightful twist. They offer a perfect balance of warm spices, a hint of molasses, and a soft, melt-in-your-mouth texture. These cookies are not only delicious but also incredibly fun to make, making them a perfect activity for families during the festive season. The combination of ginger, pumpkin spice, and molasses creates a unique flavor profile that will leave you craving more.
Why you will love this recipe
You’ll absolutely adore these gingerbread cookies for several reasons. First, the texture is divine – soft and chewy, unlike the often-crisp gingerbread cookies you find elsewhere. Second, the flavor is perfectly balanced; the spices are warm and inviting without being overpowering. Third, the recipe is simple and straightforward, even for novice bakers. Finally, the process of rolling the dough into sugar-coated balls is therapeutic and enjoyable. These cookies are more than just a treat; they’re a delightful experience that brings the joy of the holidays into your kitchen. They are perfect for gifting, sharing with loved ones, or simply enjoying with a warm cup of cocoa on a chilly evening. Imagine the smiles on faces when they bite into these little pillows of spice and sweetness!
Ingredients:
- 2.25 cup all-purpose flour
- 1.5 teaspoon baking soda
- 2 teaspoon pumpkin spice (or equal mix of cinnamon, nutmeg, and clove)
- 2 teaspoon ground ginger
- ¾ cup salted butter, room temperature
- ½ cup white granulated sugar
- ¼ cup light brown sugar, loosely packed
- ¼ cup molasses
- 1 egg
- 2 teaspoon vanilla extract (optional)
- ¼ cup white granulated sugar, for rolling cookies in to coat
Preparation:
Step 1: Gather and Pre-measure Ingredients: Start by gathering all the necessary ingredients. Precise measurements are key to achieving the perfect texture and flavor. Pre-measuring each ingredient will streamline the baking process and prevent errors. This is especially important for the spices, as too much or too little can significantly alter the final taste.
Step 2: Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, ground ginger, and pumpkin pie spice (or the cinnamon, nutmeg, and clove mixture). Whisking ensures that the baking soda and spices are evenly distributed throughout the flour, which is crucial for the cookies to rise properly and have a consistent flavor. Set this bowl aside.
Step 3: Cream Wet Ingredients: In a separate, larger mixing bowl, use a hand beater or stand mixer to cream together the softened butter, white granulated sugar, and light brown sugar. Beat the mixture until it is smooth and creamy. This process incorporates air into the butter and sugar, creating a light and fluffy base for the cookies. The light brown sugar adds a subtle caramel-like flavor and helps to keep the cookies soft and chewy.
Step 4: Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract (if using) to the creamed butter and sugar mixture. Continue to beat until all ingredients are well combined. Molasses is a key ingredient in gingerbread cookies, providing a distinctive flavor and contributing to the cookies’ moistness. The egg acts as a binder, while the vanilla extract enhances the overall flavor profile.
Step 5: Combine Wet and Dry Ingredients Gradually: Gradually add the dry ingredients to the wet ingredients in two additions. Mix on low speed after each addition until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. The dough will be sticky – this is perfectly normal.
Step 6: Chill the Dough: Wrap the sticky dough tightly in plastic wrap and refrigerate for at least one hour. Chilling the dough allows the gluten to relax, making the cookies more tender. It also firms up the dough, making it easier to handle and roll into balls. This step is crucial for preventing the cookies from spreading too much during baking.
Step 7: Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Position the oven rack in the middle of the oven to ensure even baking. While the oven is preheating, grease your baking sheets with pan spray or a light coating of oil. Alternatively, you can line the baking sheets with parchment paper for easy cleanup.
Step 8: Shape and Coat the Cookies: Remove the chilled dough from the refrigerator. Roll the dough into balls approximately the size of a golf ball, using about 2 tablespoons of dough per cookie. You can use a cookie scoop to ensure uniformity in size. Next, roll each ball in the remaining granulated sugar to coat. The sugar coating adds a touch of sweetness and creates a delightful crispy exterior.
Step 9: Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, leaving enough space between each cookie to allow for spreading during baking. A good rule of thumb is to place about 12 cookies on each baking sheet.
Step 10: Bake the Cookies: Bake the cookies for approximately 10-12 minutes, or until the edges are set and the tops are lightly golden. Keep a close eye on the cookies, as baking times may vary depending on your oven.
Step 11: Cool and Enjoy: Remove the baking sheets from the oven and immediately transfer the cookies to a wire cooling rack. Allow the cookies to cool completely before serving. This prevents them from sticking to the baking sheets and allows them to firm up slightly.
COOKING Rating:
Easy
Serving Suggestions:
These Soft and Chewy Gingerbread Cookies are perfect on their own with a glass of milk, a cup of hot cocoa, or a mug of warm tea. They also make a wonderful addition to holiday dessert platters. Consider serving them with:
- Iced Eggnog
- Peppermint Bark
- Chocolate Truffles
- A scoop of vanilla ice cream
Tips:
- Use Room Temperature Butter: Ensure that your butter is at room temperature before creaming it with the sugar. This will help to create a light and fluffy mixture.
- Don’t Overmix the Dough: Overmixing the dough can result in tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Use a Cookie Scoop: A cookie scoop can help you create uniformly sized cookies, which will bake evenly.
- Store Properly: Store the cooled cookies in an airtight container at room temperature to maintain their softness and chewiness.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
1 hour 30 minutes (includes chilling time)
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients used.)
Calories:
Approximately 150-180 per cookie
Protein:
Approximately 1-2 grams per cookie
Sodium:
Approximately 50-70mg per cookie
Conclusion
These Soft and Chewy Gingerbread Cookies are a delightful treat that brings the warm, comforting flavors of the holidays to your kitchen. With their soft texture, perfectly balanced spices, and simple preparation, they are sure to become a family favorite. Whether you’re baking them for a festive gathering, a holiday gift, or simply to enjoy with a warm beverage on a cozy evening, these cookies are guaranteed to bring smiles and create lasting memories. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will fill your home with the irresistible aroma of gingerbread! This recipe is a keeper, and once you try it, you’ll find yourself making these cookies year after year. Happy baking!
Questions and Answers:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. If you use whole wheat flour, the cookies may have a slightly denser texture. Gluten-free flour blends can also be used, but you may need to adjust the amount of liquid in the recipe to achieve the desired consistency.
Q2: Can I make these cookies ahead of time?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to a week.
Q3: Can I freeze the dough or baked cookies?
A: Yes, both the dough and baked cookies can be frozen. To freeze the dough, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months. To freeze baked cookies, allow them to cool completely and then place them in a freezer-safe container. They can be frozen for up to 3 months.
Q4: What can I use if I don’t have pumpkin pie spice?
A: If you don’t have pumpkin pie spice, you can easily make your own blend. Simply mix equal parts of cinnamon, nutmeg, and ground cloves. For this recipe, you would use about 2/3 teaspoon of each spice to replace the 2 teaspoons of pumpkin pie spice.
Q5: Can I add icing to these cookies?
A: While these cookies are delicious on their own, you can certainly add icing if you like. A simple powdered sugar glaze or a cream cheese frosting would be a great addition. Just make sure the cookies are completely cooled before icing them. You could also decorate them with sprinkles, colored sugar, or other festive toppings.
