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Soft Gingerbread Cookies

Thick, chewy gingerbread cookies with ginger, cinnamon, cloves, and molasses, rolled in sugar and baked without cutters.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 30
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¾ cup unsalted butter softened
  • ¾ cup packed dark brown sugar
  • 1 large egg
  • ½ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar for rolling

Equipment

  • 2 rimmed baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Step 1: Whisk the flour, baking soda, salt, and spices together.
  2. Step 2: Beat the butter and brown sugar, then mix in the egg, molasses, and vanilla.
  3. Step 3: Mix in the dry ingredients and chill the dough for 1 hour.
  4. Step 4: Preheat the oven to 350°F and line two baking sheets.
  5. Step 5: Scoop and roll the dough in sugar and place on the sheets.
  6. Step 6: Bake 9 to 11 minutes until the edges are set and the centers are soft.
  7. Tip: Slight underbaking keeps them chewy.

Notes

Calories are an estimate per cookie.
Freeze the dough balls for fresh-baked cookies anytime.