These soft Gingerbread Cookies get more compliments than any other cookie recipes I have ever made. No exaggerating, every time I make these gingerbread cookies, people go crazy for them. The responses are always the same. “These are the best ginger cookies I’ve ever had.” “I didn’t even know I liked gingersnap cookies until now.” “You have to give me this gingerbread cookie recipe.” Hands down, these are the best gingerbread cookies that I, and most of my friends and family, have ever tasted.
Truth be told I’ve never been a big fan of gingerbread. My feelings on gingerbread and ginger cookies have always been lukewarm at best. Often in the past ginger bread cookies didn’t even make it on to my Christmas cookies list. These easy gingerbread cookies totally changed that. This past year at our Christmas gathering, my friends and family inhaled them so fast that I made a second batch Christmas night. If you are wondering how to make gingerbread cookies or looking for the best gingerbread cookie recipe, I’ve got you covered.
Everyone seems divided on what to call these. Are they ginger cookies, gingersnaps or gingerbread cookies? Maybe they are molasses cookies or ginger molasses cookies! Clearly they aren’t gingerbread man cookies, but is there a hard fast rule on ginger cookie names? To me a gingersnap should have, well, some snap. Given that these ginger cookies easy to make, and are soft and chewy gingerbread, I call them easy gingerbread cookies. Call them whatever you like, just make them. Trust me, you won’t regret it!
The only thing that might be better than the taste of these cookies is how easy they are to make. There is nothing complicated about this gingerbread cookie recipe. They are quite similar to making snickerdoodles actually. Chilling the dough isn’t even required for these, so as a result you can whip these cookies up in no time. If you need a great cookie for a cookie exchange or Christmas party but are short on time, I would certainly recommend these.
Molasses is not something I use often. These molasses cookies and my gingerbread bars are probably the only recipes I use it in. Growing up my Dad would put molasses on all the things. He’d use it on pancakes, in oatmeal, anything was fair game. Between you and me, for that reason it kind of always turned my stomach a bit. If you think about it, molasses looks a lot like tar. That is probably why I steered clear of gingerbread recipes for a long time.
However this gingerbread cookie recipe has helped me get over my molasses phobia. So if you are thinking I don’t like molasses, don’t worry, I don’t either. But I sure do love these ginger molasses cookies! Now let’s get baking!
RECIPE FOR GINGERBREAD COOKIES
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger
- Preheat oven to 350 degrees F.
- First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
- Next, add egg and molasses and mix well.
- In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
- Add dry ingredients to wet ingredients and mix until well combined.
- Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
- Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.