Soft Ginger Cookies

These family-friendly soft and slightly chewy gingerbread cookies are a holiday favorite.  They are easy to make and packed with all your favorite fall spices, along with a touch of coffee and molasses.

Coursecookies

CuisineAmerican

Keywordbest gingerbread cookies, ginger cookies, homemade gingerbread cookies, how to make gingerbread cookies

Prep Time15minutes minutes

Cook Time12minutes minutes

Servings36

Calories103kcal

AuthorBeth Pierce

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup butter softened
• 1 cup brown sugar
• 1 egg
• 2 tablespoons prepared dark coffee
• 1/4 cup molasses
• 1/4 cup white sugar

Instructions

• Preheat oven to 350 degrees.
• In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.  Set aside.
• Using a mixer, cream butter, and brown sugar until light and fluffy.  Stir in egg, coffee, and molasses.  Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl and beaters.  Shape dough into 1-inch balls and roll through white sugar.
• Place on parchment-covered baking sheets 2 inches apart. Bake for 12-14 minutes.  After 5 minutes, move to cookie cooling racks.

Notes

• If rolling the dough and cutting; these cookies will become crisper. Much of the aeration is removed by rolling the cookies.  The cooking time for cut cookies is reduced to 8-12 minutes.  I suggest you run a test run with 1-2 cookies to establish optimum cooking time.
• Cover your baking sheets with parchment paper or silicone baking mats.  They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
• For optimum results, bake one sheet of cookies at a time.  Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast.
• Store the cookies on the counter in an airtight container for up to 5 days or freeze them in a freezer-safe container for up to 2 months. 

Nutrition

Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 97mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 0.004mg | Calcium: 14mg | Iron: 1mg