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Soft & Chewy Gingerbread Cookies

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!!

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CHEWY PUMPKIN CHOCOLATE CHIP COOKIES

Chewy pumpkin chocolate chip cookies
 

And just like that, it’s fall!! If you know me, you know that I LOVE FALL. PSL’s, pumpkin patches, hocus pocus, trick or treating, give me allll the fall things…and now the joy of creating all the fall memories with my kiddos while they’re little and everything is magical.

I also LOVE fall baking and have actually posted quite a few fall recipes!

The other night I was craving a pumpkin cookie but I didn’t want a fluffy one, I wanted a thin and chewy one and you guys, this one is all that and a bag of chips! (any 90’s kids remember that saying :p )

Here you go, and just warning, they are ridiculously delicious. We ate 4 DOZEN of these over the weekend…whoops!

CHEWY PUMPKIN CHOCOLATE CHIP COOKIES

Makes just over 2 dozen cookies

Ingredients:

  • 1/2 cup room temp butter

  • 1 cup brown sugar

  • 1/4 cup white sugar

  • 1 tsp vanilla

  • 1/4 cup + 1tbsp pumpkin puree (NOT pumpkin pie filling)

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1 tsp pumpkin pie spice

  • 1 1/2 cups flour

  • 1 cup chocolate chips

Directions:

  1. Pre-heat oven to 350.

  2. Mix butter + sugars (I use my kitchenaid for this).

  3. Add vanilla + pumpkin puree to mixture.

  4. Combine the dry ingredients in a separate bowl then add into wet ingredients.

  5. Stir in chocolate chips.

  6. Scoop about tbsp size ball on to cookie sheet and bake 12-14 mins at 350.

  7. Cool before removing from pan and add some sea salt to the top if you like that salty/sweet combo!

  8. Enjoy!!!

chewy pumpkin chocolate chip cookies
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HEALTHY PUMPKIN MUFFINS

 

Hello Pumpkin season! If you’ve been around here for a while you will know without a doubt that fall is my JAM. Cozy sweaters, fires, leaves changing, crisp weather, pumpkin spice lattes and allllll the fall baking.

I’ve shared these amazing Pumpkin Cream cheese muffins before. They are to die for but they aren’t your everyday muffin. Now that I have two toddlers who eat everything in sight, I wanted to find a healthier pumpkin muffin…and you guys, I found it!

 
 

And it has chocolate chips too! So dang good. Also cornstarch is added to the flour to help the muffin become more tender!! You guys. My family gobbled these up. I wish I made a triple batch.

 
 

HEALTHY PUMPKIN MUFFINS

Makes 24 muffins

Ingredients:

  • 2.5 cups whole wheat flour

  • 1/2 cup cornstarch

  • 2 tbsp pumpkin pie spice

  • 2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp salt

  • 2 eggs

  • 1 cup honey

  • 2/3 cup melted butter

  • 2 cups pumpkin puree

  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350 and grease muffin tins.

  2. Whisk together all dry ingredients.

  3. In a stand up mixer, mix eggs, honey, melted butter, + pumpkin puree.

  4. Carefully pour wet ingredients into dry ingredients. Be careful not to over mix.

  5. Fold in chocolate chips.

  6. Pour the batter into prepared muffin tins (about 2/3 full) and bake for 16-18 minutes.

  7. Enjoy!!

Let me know if you make these!

XO,
Laura

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HEALTHY PEANUT BUTTER BITES

Hello healthy peanut butter bites! These guys hit the spot when I needed something sweet during my no dessert lent.

Hello healthy peanut butter bites! These guys hit the spot when I needed something sweet during my no dessert lent.


Ingredients:
1 1/2 rolled oats
2 tbsp coconut oil
2 tbsp peanut butter
1/4 cup maple syrup
1tsp vanilla
1/2 cup almond flour
1/4 tsp sea salt
1/4 cup chocolate chips.

Directions:
1. Blend the oats in a blender until they become flour like.
2. Combine coconut oil, peanut butter, maple syrup and vanilla in a mixer. Mix until smooth. 
3. Add in the almond flour, oat flour, and salt and mix until combined.
4. Fold in chocolate chips.
5. Roll into small balls and set on a parchment lined plate or baking pan.
6. Place in the freezer for about 15 mins and then enjoy!

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BASIC BUT DELICIOUS SUGAR COOKIES

It’s been snowing on and off since Friday…which is pretty crazy for this part of Canada!! We normally don’t get a lot of snow…or if we do, it’s gone the next day, but we currently have about 8 inches on our front lawn! Making cookies is a MUST for a snow day around here! Luca loved being involved and London, well, she just loves eating cookies, ha!

It’s been snowing on and off since Friday…which is pretty crazy for this part of Canada!! We normally don’t get a lot of snow…or if we do, it’s gone the next day, but we currently have about 8 inches on our front lawn! Making cookies is a MUST for a snow day around here! Luca loved being involved and London, well, she just loves eating cookies, ha!

SUGAR COOKIES

Ingredients:

-4 cups of sifted flour
- 1 tsp baking powder
-1/2 tsp salt
-1 cup unsalted butter at room temp
-2 cups sugar
-2 large eggs
-2 tsp pure vanilla extract

Directions:

1. Sift flour, baking powder and salt into a bowl.
2. Mix butter and sugar together in the bowl of an electric mixer. Mix on medium until pale and fluffy. Add in the eggs and vanilla. Reduce speed to low. Gradually mix in the flour mixture.
3. Divide dough into two halves. Flatten each half into a disk, cover in plastic and refrigerate until firm (about 1 hour- overnight)
4. Preheat oven to 325F.
5. Take dough out of the fridge and let stand at room temperature for 10 minutes.
6. Roll out dough on a floured service until dough is about 1/8inch thick then use your favourite cookie cutters to cut out cute shapes! I used these ones.
7. Once you have a cookie sheet filled, put it in the freezer for 15 minutes.
8. Bake cookies for 15-18 mins until the edges turn golden.
9. Ice with Royal Icing or leave plain!

 
 

Pin + Share the love!!! Thank you for your support <3

 

XO,
Laura

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