Soft Gingerbread Cookies

Soft gingerbread cookies are one of my favorite holiday traditions; they’re delightfully nostalgic and supremely delicious!

5 from 3 votes

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Prep Time: 15

Cook Time: 14

Servings: medium cookies

Calories: 193kcal

1 1/4 cup (308g) brown sugar
1/2 cup (111g) salted butter, softened
1/2 cup (111g) margarine, softened *You can use all butter if they don't want to use margarine. It is very important to use margarine that is near an 80% vegetable oil spread or the cookies will spread too thin.
1 egg
1/4 cup (60mL) molasses
1 tsp vanilla extract
2 1/2 cups (380g) all-purpose flour
1 tbsp ground ginger
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cinnamon and sugar mixture

Preheat your oven to 350°F (180°C).
In the mixing bowl of a stand mixer or using an electric hand mixer, combine the butter, margarine, and brown sugar until the mixture becomes light and fluffy.
Remember to scrape down the sides of the bowl, then add the egg, molasses, and vanilla. Blend until thoroughly combined.
Incorporate the flour, ground ginger, cinnamon, baking soda, and salt into the bowl. Mix until a cohesive dough forms.
Next, divide the dough into your preferred portions. For small cookies, scoop out 1 1/2 tablespoons of dough. If you're aiming for medium-sized cookies, use 3 tablespoons of dough. For larger cookies, go with 1/3 cup of dough.
Take each dough portion and roll it in the cinnamon and sugar mixture, making sure the sugar adheres well to the cookie dough.
Bake in your preheated 350°F (180°C) oven until the cookie dough spreads and the center is no longer wet or glossy. For small cookies, this typically takes 8-10 minutes, 9-11 minutes for medium cookies, and 12-15 minutes for large cookies.
After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Enjoy your warm and freshly baked treats!

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