Whipped up some Santa-worthy gingerbread cookies with my girls over the weekend! Kitchen was a mess, flour everywhere, and the scent of Christmas in the air. These cookies are soft, chewy, and the perfect treat for the big guy. Check out the recipe for a taste of our festive kitchen shenanigans! 🎄🍪🎅
Perfect Soft and Chewy Gingerbread Cookies:
Ingredients:
1 cup (227 g) unsalted butter, softened (2 sticks)
1 cup (220 g) dark brown sugar, tightly packed (if you like sweeter gingerbread add 1/4 cup more)
2/3 cup (168.5 ml) molasses
2 large eggs
1/3 cup (42.67 g) cornstarch
2 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon kosher salt
1/8 teaspoon ground cloves
4 to 5 cups (500-625 g) all-purpose flour (adjust as needed)
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
Add the molasses to the butter-sugar mixture and beat until well combined.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the cornstarch, ground cinnamon, ground ginger, kosher salt, and ground cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Slowly incorporate the all-purpose flour, one cup at a time, until the dough comes together. If needed, add more flour until the dough is soft but not sticky.
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling the dough helps prevent spreading and enhances flavor.
Once chilled, preheat your oven to 350°F (175°C) again.
Roll out the dough on a floured surface to about 1/4 inch thickness. Use gingerbread cookie cutters to cut out desired shapes.
Place the cut cookies on the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Keep a close eye on them to prevent over-baking.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, you can decorate the cookies with icing or enjoy them as they are.
These gingerbread cookies should be soft, chewy, and hold their shape well without spreading too much. Adjust the flour quantity as needed for the perfect consistency. If you like your cookies a little sweets, add 1/4 more sugar.
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