Soft Gingerbread Cookies
Soft and chewy gingersnaps.
- Prep
- 15m
- Cook
- 15m
- Chill
- 30m
- Total
- 60m
- Serves
- 0
What you need
Ingredients
- 3/4 cup butter
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups flour
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 2 tsp baking soda
- 1/4 cup granulated sugar
Don't F*ck it Up
Method
- 01In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and brown sugar, about 1 minute.
- 02Add the egg and molasses. Cream 1 minute more.
- 03Sift in the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix to combine.
- 04Divide into 12 pieces and form into balls, refrigerate for 30 minutes.
- 05Preheat the oven to 350°F.
- 06Flatten the balls slightly by hand into puck shapes and roll in the granulated sugar. Place on a parchment lined baking sheet.
- 07Bake for 14-16 minutes. The cookies should have spread out and the top cracked.
- 08Transfer to a wire rack to cool.