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Soft Gingerbread Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x

Description

Soft Gingerbread Cookies are perfectly soft, chewy and sugary crisped. Molasses, ginger and cinnamon are swirled together into a fluffy cookie dough, rolled into a cinnamon-sugar coating and baked until fluffy and golden brown. It’s Christmas in a cookie!


Ingredients

Scale

For the cookies:

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger

For the coating:

  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg until combined. Mix in the molasses until combined.
  2. Add in the baking soda, flour, salt, cinnamon and ginger and mix on low speed until a cookie dough has formed, about a minute or so.

For the coating:

  1. In a small bowl, combine the sugar and cinnamon. Use a medium cookie scoop or a rounded tablespoon cookie scoop to scoop the dough into balls. Roll each dough ball in the cinnamon sugar coating and place on a non-greased cookie sheet a few inches apart. I usually do 6 per standard baking sheet.
  2. Bake the cookies for 12 minutes, or until the centers have just set. Let the cookies cool for several minutes on the baking sheet before transferring them to a cooling rack to cool completely. Repeat until all the cookie dough has been used. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
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