Soft Gingerbread Cookies with Brown Sugar
These soft, chewy gingerbread cookies are a holiday favorite, featuring a deep, rich molasses flavor and the perfect blend of warming spices. By using high-quality dark brown sugar and a precise leavening ratio, this recipe ensures a tender, melt-in-the-mouth texture that stays moist for days. A simple yet refined treat, these cookies are perfect for gatherings or cozy evenings at home.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 24 cookies 1x
- Category: breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups all-purpose flour
1 cup dark brown sugar, packed
1/2 cup unsalted butter, softened
1/2 cup unsulphured molasses
1 large egg, room temperature
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
Instructions
Cream the softened butter and dark brown sugar in a large bowl until light and fluffy.
Add the egg and molasses, beating on medium speed until well combined.
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the dough into 1-inch balls and place them on the prepared baking sheet.
Bake for 10 minutes, being careful not to overbake, as they should remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential to allow the flour to hydrate and the spices to develop their full flavor. Store in an airtight container at room temperature for up to 5 days. For best results, use spoon-and-level measurement for the flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg