Ginger Spice Delight Cookies

$- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground cloves - ½ teaspoon salt - ¾ cup unsalted butter, softened to room temperature - ¾ cup packed brown sugar - ¼ cup granulated sugar - 1 large egg - ½ cup molasses - 1 teaspoon vanilla extract - Optional: 1 cup powdered sugar (for frosting) - Water (as needed to adjust frosting consistency) - Optional: decorative sprinkles or edible glitter Gathering the right ingredients is key to making soft chewy gingerbread cookies. Start with the dry ingredients. You need flour, baking soda, and spices like ginger, cinnamon, nutmeg, and cloves. These spices give your cookies a warm, cozy taste. Don't forget salt; it helps balance the sweetness. Next, gather the wet ingredients. You'll need butter, brown sugar, and granulated sugar. The butter should be soft, so it mixes well. Add in an egg, molasses, and vanilla extract. These add flavor and moisture to the dough. If you want to frost your cookies, grab some powdered sugar too. Lastly, for decorating, keep water handy to adjust frosting. You can also use sprinkles or edible glitter to make your cookies shine. Each ingredient plays a role in creating that perfect soft and chewy texture. {{ingredient_image_2}} 1. Start by whisking together the dry ingredients. In a bowl, mix 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt. This helps the spices blend well. 2. Next, cream the butter and sugars. In a large bowl, use an electric mixer to beat ¾ cup softened unsalted butter with ¾ cup packed brown sugar and ¼ cup granulated sugar. Mix for about 2-3 minutes until it looks light and fluffy. 3. After that, mix in the egg, molasses, and vanilla. Add 1 large egg, ½ cup molasses, and 1 teaspoon vanilla extract to the butter-sugar mix. Beat until everything is smooth and well mixed. 1. Now, combine the dry and wet ingredients. Gradually add the dry mix to the wet mix. Stir on low speed until just combined. Be careful not to overmix; the dough should feel soft but firm. 2. Chill the dough for at least 2 hours. Cover the bowl with plastic wrap and place it in the fridge. This step helps the flavors develop and makes the dough easier to roll. 3. Preheat your oven to 350°F (175°C). While it heats, prepare your baking sheets by lining them with parchment paper to prevent the cookies from sticking. 1. Once chilled, roll the dough into balls. Take about 1 inch of dough and shape it into a ball. Place these on the prepared baking sheets, leaving 2 inches between each ball. 2. Bake the cookies. Place the sheets in the oven and bake for 8-10 minutes. Watch for the edges to set while the centers stay soft. They will firm up as they cool. 3. Cool the cookies on a wire rack. Once baked, let them sit on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. To get those soft and chewy gingerbread cookies, chilling the dough is key. Chilling helps the flavors blend and makes the dough easier to shape. I recommend chilling it for at least 2 hours or overnight. This step is worth the wait! Next, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until they come together. Overmixing can lead to tough cookies, and we want them soft and chewy. Using fresh spices makes a big difference in flavor. Ground spices lose their kick over time, so always check your spice jars. Buy new spices if yours are old. Fresh ginger or cinnamon will give your cookies a bold taste. If you run out of molasses, don't worry! You can use honey or maple syrup as a substitute. These options will still keep your cookies delicious and sweet. For frosting, aim for a smooth consistency. Mix powdered sugar with a bit of water until it's pourable. You can always add more water if it’s too thick. Decorating is fun! Use festive sprinkles or edible glitter to make your cookies shine. A simple drizzle of frosting and a sprinkle of color will make your cookies look great for any occasion. Pro Tips Chill the Dough: Refrigerating the dough for at least 2 hours helps to enhance the flavors and makes it easier to shape, resulting in perfectly textured cookies. Don’t Overmix: When combining wet and dry ingredients, mix until just combined to avoid tough cookies. The dough should be soft yet firm. Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking, making cleanup easier. Experiment with Frosting: Adjust the water in the frosting to achieve your desired consistency. A thicker frosting is great for spreading, while a thinner one is perfect for drizzling. {{image_4}} You can easily change the flavor of soft chewy gingerbread cookies. Here are some fun ideas: - Adding chocolate chips or nuts: Mix in 1 cup of chocolate chips or nuts. This adds a rich taste and a nice crunch. - Exploring spice variations: Try adding cardamom or allspice. These spices give a unique twist to the classic flavor. Feel free to get creative with these options. Each change can make your cookies special. If you have dietary needs, you can still enjoy these cookies. Here are two great options: - Gluten-free options: Use gluten-free flour instead of all-purpose flour. This keeps the texture while making it safe for those with gluten issues. - Vegan adaptations: Replace the egg with a flaxseed meal mix. Use plant-based butter and a vegan molasses to keep it vegan-friendly. These adjustments keep the cookies delicious while meeting your needs. Soft chewy gingerbread cookies are great for any occasion. You can easily customize them: - Customizing for different seasons or holidays: Add festive spices like peppermint for winter or lemon zest for spring. You can change the frosting to match the season’s colors. - Using themed cookie cutters: Use fun shapes like stars, hearts, or animals. This makes baking even more exciting, especially for kids. These themes will make your cookies the star of every holiday table! To keep your gingerbread cookies soft, store them in an airtight container. You can use a cookie jar or a plastic bag. Place a slice of bread in the container. The bread adds moisture and helps keep the cookies soft. Avoid stacking them too tightly. This prevents them from sticking together. For long-term storage, use a freezer-safe container. Wrap each cookie in plastic wrap. Then place them in a freezer bag. This method keeps them fresh for up to three months. When ready to eat, thaw them at room temperature. You can freeze cookie dough before baking. After mixing the dough, scoop it into balls. Place the dough balls on a baking sheet. Freeze them for about one hour. Once they are solid, transfer them to a zip-top bag. Label the bag with the date. You can bake them straight from the freezer, adding a minute or two to the baking time. For freezing baked cookies, let them cool completely. Then, layer them with parchment paper in a freezer-safe container. Seal the container tightly. Baked cookies can stay fresh for about three months in the freezer. The typical shelf life of soft gingerbread cookies is about one week at room temperature. They may last longer if kept in the fridge, around two weeks. Look for signs of freshness. Fresh cookies are soft and moist. If they become hard or stale, it’s time to toss them. Always check for any off smells or mold. These are signs that cookies have spoiled. Enjoy your delicious gingerbread cookies while they’re fresh! Look for a few signs when baking. The edges should be firm, while the center remains soft. The cookies will harden a bit as they cool. If they look set but still soft, you are good to go. A light golden color on the edges is also a great hint that they are ready. Yes, you can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Refrigerate it for up to a week. This allows the flavors to blend nicely. Just make sure to let it sit at room temp for a bit before rolling. If you don't have molasses, try using honey or maple syrup. These options add sweetness and moisture. Brown sugar can also work, but it will change the taste a bit. Each option will give your cookies a unique twist. Common mistakes can lead to cookies that are not chewy. Overbaking is a big one; keep an eye on the timer. Also, make sure to chill the dough. If it’s too warm, the cookies spread too much. Lastly, check that you use enough brown sugar, as it helps with that chewy texture. You now have all you need to make soft gingerbread cookies. We covered ingredients, from the dry and wet components to decorating supplies. You learned step-by-step instructions for preparing, chilling, and baking. Tips and tricks helped enhance flavors and textures, while variations give options for all diets and themes. With these techniques, you can store and freeze cookies for later. Baking gingerbread cookies can be fun and rewarding. Enjoy experimenting with flavors, shapes, and decorations as you create delicious treats!$

Ginger Spice Delight Cookies

Deliciously spiced cookies perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 2 25

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.5 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground cloves
0.5 teaspoon salt
0.75 cup unsalted butter, softened to room temperature
0.75 cup packed brown sugar
0.25 cup granulated sugar
1 large egg
0.5 cup molasses
1 teaspoon vanilla extract
1 cup powdered sugar (for frosting)
as needed water to adjust frosting consistency
optional decorative sprinkles or edible glitter

Instructions

In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar. Mix on medium speed for about 2-3 minutes, or until the mixture turns light and fluffy.
Add the large egg, along with the molasses and vanilla extract, to the butter-sugar mixture. Beat until all ingredients are well incorporated and the mixture is smooth.
Gradually incorporate the prepared dry ingredient mixture into the wet ingredients. Mix on low speed until just combined, being careful not to overmix; the dough should be soft yet firm.
Once the dough is combined, cover the bowl with plastic wrap and refrigerate it for at least 2 hours, or preferably overnight.
When you are ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
After chilling, use your hands to roll the dough into balls that are about 1 inch in diameter. Place these dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one.
Bake the cookies in the preheated oven for 8-10 minutes. The edges should be set while the centers remain soft.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Afterwards, transfer them to a wire rack to cool completely.
To prepare the frosting, mix the powdered sugar with a small amount of water until you achieve a smooth, pourable consistency. Drizzle or pipe this frosting over the cooled cookies, and if desired, decorate with festive sprinkles or edible glitter.

Notes

For a beautiful display, arrange the finished cookies on a festive platter. Drizzle additional frosting over the top and sprinkle with edible glitter to give it a delightful holiday flair.

Keyword cookies, ginger, holiday, spice