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Soft Gingerbread Cookies

christmas cookie recipe

Oh, how I love the flavor of gingerbread. It’s the quintessential Christmas cookie as far as I’m concerned. It’s so warm and spicy and cozy, but I’m not a big fan of those flat, dry gingerbread cut out cookies. They’re cute and all, but I want a big, fat, soft gingerbread cookie, a cup of tea, and a blanket.

gingerbread cookie recipe

This cookie is perfect, really. It’s perfectly spiced – the cloves, cinnamon, ginger, vanilla, orange zest, and yes, a little bit of black pepper makes it delightfully spicy and flavorful. They’re not too spicy, though – our 20 month old learned to say “more cookie” after I made these.

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You don’t have to roll them in additional sugar, but the crunch that coarse sugar adds is pretty awesome. I highly recommend it.

soft gingerbread cookie recipe

Oh, and the best part? This recipe requires NO CHILL TIME. Let me say that again – no chill time, friends. You can start and finish these cookies in less than an hour. So last minute bakers of the world, unite!

gingerbread cookie recipe

Yield: 20 1/8 c. sized cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: about 30 minutes

Soft Gingerbread Cookies

Perfectly soft, nicely spiced, and crunchy from their sugary coating, these cookies are a holiday win! And since there's no chilling required, you can have them ready in a snap!

Ingredients:

3/4 c. butter

1/2 c. brown sugar

1/2 c. sugar

1/2 t. salt

2 t. baking soda

zest from half an orange

2 t. vanilla

1/3 c. blackstrap molasses

1 egg

2 1/4 c. all purpose flour

2 t. ginger

3/4 t. cinnamon

1 t. cloves

1/4 t. black pepper

1/2 c. coarse turbinado sugar

Directions:

Preheat the oven to 350.

  1. Cream together the butter and sugars with the salt, baking soda, orange zest, and vanilla.
  2. Add the egg and molasses, beating well and scraping the sides.
  3. Finally, mix in the flour and spices.
  4. Using a 1/8 c measuring cup, scoop out your dough, roll into balls, and coat thoroughly in the coarse sugar. Line up on a cookie sheet about 2 inches apart and flatten slightly with the bottom of a glass.
  5. Bake for 12 minutes for soft cookies or a little longer for slightly firmer cookies.

Very heavily modified from King Arthur Flour

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soft gingerbread cookie

   

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