It seems to me that no cookie exchange would be complete without some gingerbread cookies, right? Well I have a little bit of a spin for you. Ready? These are not cut out old fashion gingerbread cookies. They aren’t crunchy either.
These are oh so soft drop gingerbread cookies. They are VERY easy to make and they don’t make nearly the mess in the kitchen that traditional gingerbread cookies make.
Soft and chewy gingerbread cookies.
I know there are a lot of ingredients listed in this recipe, but don’t let that turn you away from trying this recipe. You probably have most of these items just sitting in your pantry. I did have to buy molasses (I used Grandma’s Molasses). If you don’t have orange juice, you can always use water. The OJ just brings out the ginger flavor a little better. Don’t omit the liquid altogether though – this little bit of liquid is the secret to these super soft cookies.
Seriously… look at that sugar just begging you to try these gingerbread cookies. 🙂
Are you ready to try these ginger bread cookies?
These cookies are best served warm. They will stay soft for 3-4 days as long as you store them at room temperature in an airtight container. If you don’t have any cookie scoops, I highly suggest investing in some. This 3-pack of Stainless Steel Cookie Scoops is similar to what I have. I use the smallest scoop for these cookies and they are just the right size.
Skip the old fashion Gingerbread cookies. Try this delicious soft and chewy gingerbread cookies recipe today. It wont disappoint!
- 2 1/4 cup flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons butter or margarine (softened)
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1/2 granulated sugar (for rolling dough balls in)
Preheat oven to 350F.
In a small bowl, combine all dry ingredients - flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream together butter and sugar.
Add egg, orange juice and molasses, stirring carefully until well combined.
Slowly add flour mixture to butter mixture, thick dough will form.
Drop dough by rounded teaspoon into sugar. Roll to cover, then place on cookie sheet. Set cookies about 2-inches apart.
Bake at 350F for 8-10 minutes. The cookies will spread out and flatten a bit. Let cookies cool on cookie sheet for a couple of minutes before removing to wire rack.
You should add these soft and chewy ginger bread cookies to your holiday baking list!
Will you add these soft and chewy ginger bread cookies to your holiday baking list? Give them a try and let us know what you think.
Find all the Christmas cookie exchange recipes.