She Strengthens

Holiday Magic in Every Bite: Soft and Spicy Gingerbread Cookies

The aroma of freshly baked gingerbread cookies is synonymous with the holiday season. These soft, moist, and spicy treats are perfect for snuggling up with a hot cup of coffee or tea. Whether you choose to decorate them with festive flair or enjoy them plain, these cookies are sure to become a new holiday tradition.

The Perfect Molasses

When it comes to gingerbread, the type of molasses used can make all the difference. After experimenting with various intensities, from light to blackstrap, we found that dark molasses (also marketed as robust) brings out the richest, most traditional flavor. You can find dark molasses at health food stores and gourmet markets.

A Soft and Spicy Alternative

If you’re looking for a twist on traditional gingerbread cookies, try our easy gingerbread loaf recipe. It’s a delicious, soft, and spicy alternative that’s perfect for the holiday season.

Gingerbread Cookie Recipe

Yield: About 42 (3-inch) cookies
Difficulty: Easy
Total Time: 1 hour 30 minutes, plus chilling time

Ingredients

• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground clove
• 1 cup granulated sugar
• 8 tablespoons unsalted butter, at room temperature
• 3/4 cup dark molasses, such as Grandma’s Robust
• 1 large egg, at room temperature

Instructions

1. Prepare the Dry Ingredients
   Combine the flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.

2. Cream the Sugar and Butter
   Combine the sugar, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until fluffy and light, about 2 minutes.

3. Add the Egg and Dry Ingredients
   Scrape down the sides of the mixing bowl, add the egg, and mix until incorporated. Add the dry ingredients and mix on low speed until moist throughout, about 2 minutes.

4. Chill the Dough
   Turn the dough onto a dry, clean surface, divide it in half, and form it into flat disks. Cover in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.

5. Roll Out the Dough
   Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Place half of the dough on a lightly floured work surface and roll it out to 1/4-inch thickness.

6. Cut and Bake the Cookies
   Cut the dough into 3-inch round cookies and transfer to the prepared baking sheet. Gather the remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling. Bake the cookies until the edges are brown but the centers are still soft, about 8 to 10 minutes.

7. Cool and Enjoy
   Remove the cookies from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a wire rack to cool completely. Repeat with the remaining dough.