nutritional information

Per :

  • Calories: 207
  • Protein: 3 g
  • Total Fat: 6 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 36 g
  • Cholesterol: 24 mg
  • Sodium: 179 mg
  • Fiber: 1 g
  • Sugar: 14 g

Soft Gingerbread Cookies

Soft Gingerbread Cookies

Makes 24 4-inch cookies

The secret to keeping these cookies soft and chewy is to roll out the dough on plastic wrap or wax paper while it’s still warm; then chill it before cutting into shapes. To take to a party, stack the plastic-wrapped, pre-rolled strips of dough on a baking sheet. For an easy decorating option, pipe melted chocolate and Royal Icing out of plastic sandwich bags: simply snip a tiny corner off each bag.
  • ¾ cup unsulfured molasses
  • ¾ cup light brown sugar
  • 1½ tsp. baking soda
  • ¾ cup (1½ sticks) butter, softened
  • 2¾ tsp. ground ginger
  • 2½ tsp. ground cinnamon
  • ½ tsp. salt
  • 3⁄8 tsp. ground cloves
  • 1 large egg, beaten
  • 4¼ cups unbleached all-purpose flour
  • 2⁄3 cup crystallized ginger, finely chopped

1. Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan. Remove from heat, and stir in baking soda. Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted. Stir in egg, then flour, and mix until no white streaks remain. Add crystallized ginger.

2. Line workspace with 10-inch-long sheet plastic wrap. Roll out still-warm dough to 3/8-inch thickness on plastic wrap. Cover with plastic wrap, and place on baking sheet. Repeat with remaining dough. Chill 10 minutes, or up to 8 hours.

3. Preheat oven to 350°F, and line baking sheets with parchment paper. Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets. Press scraps together and repeat. (If dough is too warm, refrigerate 10 minutes.) Bake 10 minutes, or until firm to touch. Serve warm, or transfer to wire rack to cool completely.

November 2008

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comments

This recipe is okay, nothing special. I started it in the saucepan, as indicated. By the time I got to the part where I had added half the flour, it was unmixable (too hard). I ended up transferring it to my mixer and used the dough hook. Rolling it out was also very difficult, and 3/8" is too thick. We ended up doing 1/4", which happened to be the limit to our cookie cutters (which have a lip on top). From there, it's hard to say if it was the fault of the recipe or not, since instead of chilling for a max of 8 hours, we chilled them for two days since my helper (son) got sick and we weren't able to finish them right away. But when we did, they were very hard to work with and you could barely press the cookie cutter through them. All in all, not going to make them again. And the candied ginger was unnoticable.

Marie - 2013-12-29 01:18:13

Can the flour in these Ginger bread cookies be substituted with any almond or coconut or other flours?

eva campbell - 2013-12-10 17:47:11

My family has been using this awesome recipe for a few years now. It woks perfectly every time, making the tastiest, soft gingerbread. Such a treat around the holidays! Gingerbread is such a fun treat to share with family and friends! Just imagine the smell of gingerbread wafting through your house right now.....

Molly - 2012-11-20 00:03:40

These are the best gingerbread cookies I've ever made. The candied ginger makes it!

Scott Z. - 2010-12-22 13:57:46

My husband, who claims not to like ginger, gave these cookies six stars! I rolled the dough into a log and sliced the cookies to save the time of all that rolling out and cutting. They are delicious, although not particularly soft.

spaceapple - 2010-12-08 10:45:21

I started making these after Christmas, when my husband gave me a conjoined gingerbread men cookie cutter. They are a household favorite now. We've taken them to friends' house and always get comments about them being the best ginger cookies. Scott Z is right...it's all about the crystallized ginger.

beergeekgirl - 2011-01-27 10:35:22