Soft & Chewy Gingerbread Cookies

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SOFT + CHEWY GINGERBREAD COOKIES

Prep Time: 15 minutes
Chill Time: 2–3 hours
Cook Time: 9–11 minutes
Yield: About 24 cookies
Category: Cookies

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, softened

• 1 cup white sugar

• 1 egg

• 1 tablespoon orange juice

• 1/4 cup molasses

For Rolling

• 1/4 cup sugar

Instructions

1. Mix the dry ingredients:
   In a medium bowl, whisk or sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. Cream butter & sugar:
   In a large bowl, cream the softened butter with 1 cup of sugar until light and fluffy.

3. Add the wet ingredients:
   Beat in the egg until fully incorporated.
   Add the orange juice and molasses and mix until combined.

4. Combine wet & dry:
   Add the dry ingredients in small batches, mixing until just combined. Do not overmix.

5. Chill the dough:
   Refrigerate for 2–3 hours.
   (If short on time, freeze for at least 30 minutes.)

6. Prep the oven:
   Preheat your oven to 350°F (175°C).

7. Shape the cookies:
   Scoop dough into balls about 2 tablespoons each.
   Roll each ball in the 1/4 cup sugar.
   Lightly flatten the tops so they’re about 1/2-3/4 inch thick.

8. Bake:
   Bake for 9–11 minutes, until the edges are set but the centers are still soft.

9. Cool:
   Let cookies cool on the baking sheet for a few minutes, then move to a wire rack. Store in fridge 3-5 days or freeze and enjoy whenever.

10. ENJOY!!