Soft Gingerbread Cookies

These are soft & chewy and oh so delicious!

It's no secret that I just love gingerbread, love...  did I say LOVE!
​These are easy to make and taste like Christmas in every bite.

First I sifted together all my dry ingredients with my handy dandy sifter...NOT, I just use a strainer

You'll need softened butter, you can tell it's soft enough if you can leave an indentation with your thumb or finger when you press on the butter lightly.

Then I cream together my butter and sugar until light & fluffy, about 2 minutes.

When that's all fluffy, add your egg and continue to beat together.

The just stir in your water & molasses....

Once all that's stirred together and incorporated slowly add the dry ingredients to the wet ingredients about a cup at a time to prevent dust of flour filling your kitchen. Mix together until all the dry ingredients have been added and your cookie dough comes together.

Roll out little balls, about walnut size, roll in sugar and place on cookie sheet lined with parchment paper - I couldn't live without parchment paper.

Bake at 350 for 8-10 minutes - mine took 10 full minutes but it depends on your oven, you only want them slightly golden brown on the bottom.

I was able to make 36 cookies from this recipe, 36 scrumptious, chewy cookies.

Now I have to admit.....
I poured myself a glass of nice cold milk and ate 2 warm out of the oven, ok 3.... well......ok ok. I ate 4 cookies warm out of the oven. That's bad but they were sooooo good!

So I didn't eat them all, I bagged up some for friends to enjoy.

I stored the remaining cookies in an airtight container and we munched on them for the next couple days - oh yeah...  gosh they were good.

Soft Gingerbread Cookies
Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

• 3/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons or more white sugar for rolling cookies in.

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. Store in an airtight container and enjoy!

Printable recipe below

soft_gingerbread_cookies.docx
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