These cookies are soft, full of warm gingerbread spices, and have pretty, crackly-looking tops
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To be honest, I’ve never been wild about gingerbread cookies. In my experience, they’re hard, dry, and just all around meh. It it just me? Or have I just been eating the wrong gingerbread cookies all along?
Regardless… THESE gingerbread cookies are something else entirely. They’re super soft and warmly spiced. The powdered sugar lends a bit more sweetness, in addition to allowing for the pretty, crackly tops.
This delicious recipe comes from the blog Self Proclaimed Foodie. Based on the cookie scoop that I use, this recipe has consistently yielded 2.5 dozen. Depending on what you use, you may get 2-3 dozen.
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tbs + 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground gigner
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 3/4 tsp baking soda
- 1/2 tsb salt
- 12 tbs unsalted butter, room temperature and cut into small pieces
- 1/2 cup molasses*
- 2 tbs heavy cream (I did use milk one time, and it was fine)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
In the bowl of a stand mixer, combine the flour, sugar, spices, baking soda, and salt. Mix on low until combined.
Turn the mixer off and add the cut up butter. Mix again, but at medium-low speed, until all of the dry ingredients are coated in butter. This will take about 1-2 minutes.
Reduce the mixer’s speed to low. With it still running, slowly add the molasses and heavy cream. Mix until the dough is evenly moistened and everything is combined.
Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Refrigerate the dough for 2 hours (or up to overnight) or freeze for 20-30 minutes.
When it’s time to bake the cookies, line another baking sheet with parchment paper and set it aside. Preheat the oven to 350 degrees F.
Roll the chilled dough in the granulated sugar until coated. Next, roll the dough in the powdered sugar.**
Place the dough balls on the prepared cookie sheet, approximately 1 inch apart from one another, and bake 10-12 minutes. Remove the baking sheet from the oven once they start to crack. Cool the cookies on the baking sheet for a few minutes before removing them to a wire rack to finish cooling completely.
Notes:
*Spraying your measuring cup with cooking spray before pouring the molasses in helps keep the measuring cup mostly mess-free
**When it comes to rolling the dough in the powdered sugar, more is more. The first couple of times that I made these cookies, I skimped on the powdered sugar. Sure they looked like they were pretty much covered, but when they baked, the powdered sugar kind of melted. You’re going to want to really coat them in powdered sugar. See the photo below for what you’re aiming for.
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