- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (for rolling)
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the egg to the butter-sugar mixture and beat well. Then, add the molasses and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.
Chill the cookie dough in the refrigerator for at least 30 minutes. This step helps the dough firm up, making it easier to handle and resulting in softer cookies.
Once the dough is chilled, use a cookie scoop or your hands to form 1-inch balls of dough. Roll each ball in granulated sugar until coated.
Place the sugar-coated dough balls on the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Keep in mind that the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the soft gingerbread cookies in an airtight container. They can be enjoyed as is or decorated with icing for a festive touch.
These soft gingerbread cookies are perfect for the holiday season or any time you crave the warm and comforting flavors of ginger, cinnamon, and molasses. Enjoy!