'Tis the season! These classic Gingerbread Cookies are perfectly soft, sweetened, and spiced! With simple ingredients and a quick bake time - these cookies are what family traditions and holiday memories are made of!
- 1/3 cup butter unsalted and softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 2 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp salt
Preheat the oven to 350 F degrees. Line 2 baking sheets with parchment paper.
To the bowl of your mixer add the butter, sugar and beat until fluffy. Add the egg, molasses and continue beating until combined.
In a separate bowl combine the flour with the ginger, cinnamon, baking soda, ground cloves and salt. Add this to the bowl of your mixer and beat just until combined.
Roll the dough into 1-inch balls. Use a small scoop to make this easier. Arrange the balls on the prepared baking sheets, placing them 2 inches apart.
Bake for 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to cooling wire racks to cool completely.
- You can make the dough ahead of time and store it in the fridge for about 2 to 3 days.
- You can also store cookies in the fridge for about 2 - 3 days. You have the option of preparing the cookies and placing in storage until you're ready to serve them OR prepare the dough and store until you're ready to bake the day of!
- To freeze: bake the cookies, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 115mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 73IU | Calcium: 11mg | Iron: 1mg