Gingerbread Cookies
Soft and chewy Gingerbread Cookies are a delicious treat to make during the holidays. Spiced with ground spices for that wholesome, warming flavor.
Servings: 20 cookies
Ingredients
- 2 1/4 cups all-purpose flour or any other flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine kosher salt
- 1 tablespoon pumpkin spice blend
- ½ teaspoon ground ginger
- 1/2 cup unsalted butter at room temp, see note
- 1 cup granulated sugar plus more for sprinkling (optional)
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup molasses
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- In a mixing bowl, combine the 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon fine kosher salt, 1 tablespoon pumpkin spice blend, and ½ teaspoon ground ginger.
- In a second bowl, using an electric whisk, beat the 1/2 cup unsalted butter (room temp) and 1 cup granulated sugar until creamy.
- Add the 2 large eggs, 2 teaspoons vanilla extract, ¼ cup molasses, and whisk just until combined.
- Add the flour mixture to the egg mixture and mix with a spatula to incorporate.
- Using a small ice cream scoop, scoop balls of cookie dough on your prepared sheet pan, leaving about 1 1/2 inches of space in between. Sprinkle with a little extra granulated sugar, if desired. Using a fork, gently press horizontally and vertically to give your cookies some shape since they won't spread.
- Bake for around 8 minutes until the edges are set, and the centers are still a bit soft. Allow them to cool completely in the pan. They should come out of the oven slightly underbaked to have that chewy texture.
Notes
- If you replace the butter with coconut oil, the texture will change. It will be less chewy and flatten out more. I recommend chilling the dough for an hour before baking if you replace the butter with oil.
Storage & Make-Ahead:
- Store the cooled cookies in an airtight container at room temperature for 3-5 days.
- Alternatively, freeze baked, cooled cookies in an airtight container for up to 3 months.
- Freeze unbaked cookie dough on a lined tray for 2-3 hours until firm before transferring to an airtight container. Freeze for up to 3 months. Bake balls of dough from frozen for 10-11 minutes.
Variations:
- Chocolate Gingerbread Cookies: Replace 1/4 cup of the flour with an equal volume of unsweetened cocoa powder. Stir 1/2 cup semi-sweet chocolate chips into the dough before rolling into balls.
- Chai Gingerbread Cookies: Replace the pumpkin spice mix with chai spice mix.
- Lemon Gingerbread Cookies: Add the finely grated zest of 2 lemons to the sugar and butter. As you cream these together, the fragrant oils will come out of the zest and infuse the cookies with flavor.
Nutrition
Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 80mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg