Soft Gingerbread Cookies
"Soft Gingerbread Cookies are chewy, delicious and the perfect cookie for the holidays! This Gingerbread Cookie recipe is full of the flavors of cinnamon, cloves, ginger and molasses and the best part about these cookies is that they stay perfectly soft for several days! I never thought I liked Gingersnap Cookies until I tried this recipe. The ones from the store are always hard and crunchy and I have always preferred soft cookies so I’m not sure that I ever even gave the flavor much of a chance. I came across a recipe for gingersnap cookies in an old family cookbook that claimed to be “soft” and decided to give it a try. I figured that even if the cookies were a bust, my house would smell like gingerbread!"
Cooking Time10 min
Ingredients
- 2 cup flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- 3 cup shortening
- 1 cup sugar, plus about 1/4 cup to roll the dough in before baking
- 1 egg
- 1 cup molasses
Instruction
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In a mixing bowl, mix the flour, salt, baking soda, cinnamon, cloves and ginger together. Set aside.
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In a separate bowl, cream together the shortening, 1 cup sugar, egg and molasses. Beat with an electric mixer for about 2 minutes.
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Add the dry mixture to the wet mixture and mix together until well combined.
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Use a cookie scoop to scoop out tablespoon sized balls and roll them into shape between your hands.
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Place the extra 1/4 cup sugar in a small bowl and dip each cookie ball into the sugar, coating on all sides.
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Place cookie dough balls on a cookie sheet and lightly flatten with the palm of your hand (or the bottom of a measuring cup or glass).
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Bake cookies at 350° for 10 minutes.