Soft & Chewy Gingerbread Cookies

 


I like a softie with a warm heart—introducing these soft, mildly sweet, warmly spiced gingerbread cookies. (or gingerbread folk)

I've been making gingerbread cookies for years now. I proudly initiated this holiday tradition within my immediate family. I'm Mexican, so that means my family feasts on tamales and champurrado during the holiday season. I—a blooming baker at the time, wanted to introduce cookies to the mix. I would fantasize about what that plate of cookies for Santa tasted like until I was too curious not to try. At the age of 17, I made my first batch of gingerbread cookies and sugar cookies. My siblings quickly loved the new tradition and we kept it going ever since.

Being the oldest child my dad would often tell me, "you are the pioneer". It was a daunting statement, however, if we're talking about it in a cookie sense, then sure— I can put on those shoes. 

Every year I tweaked the recipe to make it softer, chewier, warmer. I eventually landed on this recipe and I can happily say that there will be no more changes. 

 Bake these while holding affection and warmth in your heart. 




RECIPE:

Ingredients:

  • 1 cup (2 sticks) unsalted butter (at room temperature)
  • ¾ cup dark brown sugar
  • ⅓ cup unsulphured molasses
  • 1 egg
  • 2 ⅔ cups all-purpose flour
  • ⅓ cup bread flour *
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon black pepper
  • ½ teaspoon cloves
  • 2 teaspoons ground anise seeds
Instructions:

  • Beat together the butter, dark brown sugar, and molasses until light and fluffy.
  • Add in the egg and mix until incorporated. Set mixture aside.
  • In a separate bowl whisk together the remaining ingredients.
  • Add the dry ingredients into the wet ingredients in three additions. 
  • Stop mixing once the dough just comes together. Over-mixing the dough will make these cookies tough.
  • Wrap the dough in plastic wrap, or place it into an airtight container and let it rest in the fridge for a minimum of 2.5 hours. I usually like to let the dough rest for one day, but that's completely optional.
  • Preheat the oven to 350F°
  • Lightly flour a clean surface and evenly roll out the dough to about 1/4 inch thickness. Add flour as needed to prevent the dough from sticking to the surface or rolling pin.
  • Use your favorite cookie cutters to punch out shapes and place the cut cookies on a baking sheet lined with parchment paper.
  • These cookies WILL spread a little. The cookies will not come out with a defined edge. Rather the defined lines of the shape will round out a little. For this reason, make sure they have about 1.5 inches of space from each other.
  • Continue until you use up all the dough.
  • Bake for about 7-9 minutes at 350F°. If you like your cookies crispy I'd leave them in there for 10 mins. If you like your cookies soft and chewy I'd do 7-8 minutes. 

Notes:
  • *you can use all-purpose flour instead of bread flour. I prefer using bread flour because it gives the cookies more softness and chew. However, your cookies will still be super delicious if you use just all-purpose. 
  • It might seem like a lot of black pepper goes into this recipe, but trust me! The black pepper gives the cookies so much warmth.

Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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