Looking for the best soft gingerbread cookies recipe? This recipe is one that I’ve made with my mom since I was three……and they’re DELISH!
It’s time. Time to read Christmas books, binge watch Christmas movies and to…….eat your fill of Christmas cookies. Every year I talk about making this soft gingerbread cookies recipe over on Instagram Stories and every year you guys ask for the recipe. So, this year? I DID IT. It was (ha) a sacrifice, but I made an early batch, took photos, and I’m excited to share with you in time for you to try this amazing gingerbread cookie recipe yourself.
Making the recipe this year brought back a flood of the very best Christmas memories. My mom made these same cookies EVERY year over the holidays, and my sister and I constantly snuck into the fridge as the cookie dough chilled to eat……just a bit of the cookie dough.
If you’re looking for fun to make cookies, filling your house with the smell of Christmas and a great homemade Christmas gift idea……then these are PERFECT!
I hope that you love the recipe as much as I do!
Soft Gingerbread Cookies Recipe
Ingredients Shopping List:
Flour (6 cups)
Salt
Nutmeg
Cloves
Cinnamon
Ginger
Butter ( 1 cup)
Sugar
Egg (1)
Baking Soda
Molasses
Wax Paper
Parchment Paper
Directions:
Yes, there are a lot of steps….but I promise, it’s WORTH IT!
Dry Ingredients
Start by sifting the following into 1 cup of flour in a mixing bowl then set aside:
1 teaspoon of salt
1/4 teaspoon of nutmeg
1/2 teaspoon cloves
3 teaspoons of cinnamon
1 teaspoon of ginger
Cream
In a separate bowl, cream and combine the following:
1 cup of butter
1 1/4 cup of sugar
1 egg
Stovetop:
In a small saucepan, combine the following ingredients:
add 1 1/2 teaspoon baking soda to 1/3 cup of hot water
add this to 1 cup of molasses
stir to avoid bubbles
Final Dough Steps:
Transfer molasses mixture to a larger bowl and combine with creamed butter mixture, then:
stir in the flour and spice mixture
add in 5 additional cups of flour, 1 cup at a time
Dough:
Finally, divide the dough into thirds and wrap in wax paper. Set aside and chill in the freezer for 1 hour or the fridge overnight.
Once the dough is firm, roll and cut out dough using cookie cutters on a floured surface.
Prepare cookie sheets with parchment paper.
Bake at 350 degrees for 8-10 minutes and then allow to cool completely on a cooling rack.
Please let me know if you try this soft gingerbread cookies recipe, I know you’ll love it as much as I do!
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