How to Make THE. BEST. Soft Gingerbread Cookies

These are always a hit with the family and coworkers alike! They don't last long, so take a few extra for yourself.

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How to Make THE. BEST. Soft Gingerbread Cookies Recipe
10 Steps
Ingredients
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1
Gather your supplies.

Gather your supplies.

2
Mix flour, ginger, nutmeg, cinnamon, baking soda, and salt in a large bowl.

Mix flour, ginger, nutmeg, cinnamon, baking soda, and salt in a large bowl.

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3
Beat butter and brown sugar with electric mixer on medium until light and fluffy.

Beat butter and brown sugar with electric mixer on medium until light and fluffy.

4
Add molasses, egg and vanilla. Beat well.

Add molasses, egg and vanilla. Beat well.

5

Gradually beat in flour mixture at low speed until well mixed.

6
Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 4 hours (overnight is totally fine).

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 4 hours (overnight is totally fine).

7
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

8
Bake 8 to 10 minutes or until edges of cookies just begin to brown.

Bake 8 to 10 minutes or until edges of cookies just begin to brown.

9
Immediately press 5-6 white chocolate chips into center of each cookie.

Immediately press 5-6 white chocolate chips into center of each cookie.

10

Remove to wire racks. Let cool completely. Store cookies in airtight container...for as long as they last 'cause they will go fast.

Ingredients

3 Cups Flour 
2 Teaspoons Ginger, ground 
1 Teaspoon Cinnamon, ground 
1 Teaspoon Baking soda 
¼ Teaspoons Nutmeg 
¼ Teaspoons Salt 
¾ Cups Butter (at room temp) 
¾ Cups Brown sugar (firmly packed) 
½ Cups Molasses 
1 Large Egg 
¼ Cups Granulated sugar 
1 Teaspoon Vanilla extract 
1 Cup White chocolate chips 
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