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Gingerbread Sugar Cookies

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These Gingerbread Sugar Cookies are soft and chewy. Molasses, cinnamon, and ginger and combined to give it the perfect amount of gingerbread flavor. They're even rolled in sugar before being baked for an added crunch.

  • Author: Marisa Guerra
  • Prep Time: 15
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 14 cookies
  • Category: Dessert

Ingredients

  • 300 grams (2 1/2 cups) flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 4 oz unsalted butter, softened
  • 213 grams (1 cup) light brown sugar
  • 1 egg
  • 85 grams (1/4 cup) molasses
  • granulated sugar, for topping

Instructions

  1. Preheat oven to 350º F.
  2. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and light brown sugar together on medium speed until light and fluffy.
  4. Add the egg and mix just until combined. Scrape down the sides of the bowl as needed.
  5. Add the molasses and flour mixture and mix just until combined.
  6. Using a 2 tablespoon scoop, form cookies into balls. Roll the tops of each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.
  7. Bake the cookies for about 10-12 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for several days. You can reheat them in the microwave for 10-15 seconds.
  • Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.

Find it online: https://marisabakes.com/2024/11/30/gingerbread-sugar-cookies/