When I think of festive treats, soft gingerbread cookies with cream cheese frosting always come to mind. The combination of warm spices and creamy sweetness creates a delightful balance that’s hard to resist. Preparing these cookies not only fills the kitchen with enticing aromas but also makes for a beautiful presentation. Curious about how to achieve that perfect texture and flavor? Let’s explore the details together.
What kind of recipe is it?
The Soft Gingerbread Cookie Recipe offers a delightful fusion of warm spices and subtle sweetness, creating a comforting holiday treat perfect for any occasion.
Characterized by its tender texture and rich flavor, these cookies are ideal for those who appreciate the nostalgic taste of ginger and molasses.
Baking them fills your kitchen with a welcoming aroma, making it an excellent choice for family gatherings, cookie exchanges, or festive celebrations.
This recipe is perfect for bakers of all skill levels looking to indulge in a classic holiday favorite.
Preparation Time
| Detail | Description |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 ¼ cups (410g) |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 1 tablespoon |
| Baking soda | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (170g), softened |
| Brown sugar | 1 cup (200g), packed |
| Granulated sugar | ½ cup (100g) |
| Large egg | 1 |
| Freshly grated ginger | 2 teaspoons (optional) |
| Molasses | ¾ cup (240ml) |
| Vanilla extract | 1 teaspoon |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for mixing ingredients together, separating dry and wet ingredients, and later for combining all elements of the cookie dough. | Any large, deep bowls from your kitchen can serve as mixing bowls. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring flour, sugar, and liquids like molasses. Precise measurements are crucial for baking success. | Use standard cup sizes (like coffee cups) to estimate measurements, or plastic disposable measuring cups if available. |
| Measuring Spoons | Used for measuring small quantities of ingredients like spices and vanilla extract, ensuring the right amount is added for flavor. | A regular tablespoon and teaspoon can be used if you don’t have measuring spoons. |
| Stand Mixer or Hand Mixer | Facilitates easy and efficient mixing of the cookie dough, ensuring that butter and sugars are creamed properly. | A whisk or wooden spoon can be used, but mixing will take more effort and time. |
| Rubber Spatula | Ideal for scraping down the sides of the mixing bowl during the mixing process, ensuring all ingredients are fully incorporated. | A regular spoon or another flat utensil can serve the same purpose. |
| Wooden Spoon | Useful for combining ingredients when mixing by hand, particularly when working with thicker doughs. | Any sturdy spoon can work, but a deep wooden spoon is preferable for ease of mixing. |
| Baking Sheets (2-3) | Provides a flat surface for placing and baking cookies evenly. Having multiple sheets allows for batch baking. | Use any oven-safe flat trays or even the back of a large pizza tray as a substitute. |
| Parchment Paper or Silicone Mats | Helps prevent cookies from sticking to baking sheets, making cleanup easier and ensuring cookies bake evenly. | You can grease the baking sheets lightly with butter or oil if parchment paper or mats aren’t available. |
| Cookie Scoop or Spoon | A tool for portioning out uniform cookie dough balls, resulting in evenly sized cookies for baking. | Use two tablespoons or your hands to scoop and shape the dough into balls. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing them from becoming soggy on the baking sheets. | A clean, wire rack or even a plate can work in a pinch, but airflow will be limited. |
| Oven Thermometer | Ensures the oven temperature is accurate, helping to avoid underbaked or overbaked cookies. | Adjust the baking time as needed if the oven temperature is unknown, though this method is less reliable. |
Cooking Steps
1. Prepare your workspace by gathering all ingredients and tools listed in the essential kitchen equipment section. Measure 60 ml (1/4 cup) of molasses, 100 g (1/2 cup) of granulated sugar, 113 g (1/2 cup) of unsalted butter, and 1 large egg.
2. Preheat the oven to 175 °C (350 °F). Ensure the middle oven rack is in place for even baking results.
3. In a large mixing bowl, cream together the 113 g (1/2 cup) of softened unsalted butter and 100 g (1/2 cup) of granulated sugar using a stand mixer or hand mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy in texture.
4. Add the 60 ml (1/4 cup) of molasses and 1 large egg into the creamed mixture. Mix on low speed until fully combined and the mixture is smooth.
5. In another medium mixing bowl, combine 240 g (2 cups) of all-purpose flour, 5 g (1 teaspoon) of ground ginger, 5 g (1 teaspoon) of ground cinnamon, 2 g (1/2 teaspoon) of baking soda, and 1 g (1/4 teaspoon) of salt. Whisk together until the dry ingredients are evenly mixed.
6. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are incorporated.
The dough will be somewhat thick and slightly sticky.
7. Cover the mixing bowl with plastic wrap or a clean kitchen towel and rest the dough in the refrigerator for at least 30 minutes. This will help firm up the dough for easier handling.
8. While the dough is resting, prepare your baking sheets by lining them with parchment paper or silicone mats. This will help prevent cookies from sticking and ensure even baking.
9. Once chilled, use a cookie scoop or two tablespoons to portion out dough balls of approximately 30 g (2 tablespoons) each and space them about 5 cm (2 inches) apart on the prepared baking sheets.
10. Place the baking sheets on the middle oven rack and bake in the preheated oven for 10-12 minutes. The cookies should be set but still soft in the center.
Slightly darker edges and a pleasant, spicy aroma will indicate doneness.
11. Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes. During this resting period, cookies will firm up slightly.
12. Carefully transfer the cookies to a wire cooling rack to cool completely for about 15-20 minutes. The textures should be soft but not doughy in the center.
13. Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Variations
- Pumpkin Spice Gingerbread: Replace half the molasses with 120 ml (1/2 cup) of pumpkin puree and add 5 g (1 teaspoon) of nutmeg for a seasonal twist.
- Maple Pecan Gingerbread: Substitute molasses with 60 ml (1/4 cup) of maple syrup and fold in 100 g (1 cup) of chopped pecans for a nutty flavor.
- Dairy-Free Gingerbread: Use vegan butter instead of unsalted butter for a dairy-free version while keeping all other ingredients intact.
- Gluten-Free Gingerbread: Swap all-purpose flour with a gluten-free flour blend (240 g/2 cups) to create a gluten-free treat.
- Vegan Gingerbread: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use coconut oil instead of butter.
- Chocolate Chip Gingerbread: Add 100 g (1/2 cup) of dairy-free chocolate chips into the dough for a sweet chocolate twist.
- Citrus Gingerbread: Mix in the zest of 1 orange or lemon into the wet ingredients to brighten up the flavor profile.
- Air Fryer Gingerbread: Shape the dough into small balls and air fry at 160 °C (320 °F) for 8-10 minutes, checking for doneness halfway through.
Tips on plating and presentation
How can I make my soft gingerbread cookies even more appealing?
Using simple plating techniques can elevate their presentation. I like to arrange cookies on a festive platter, adding decorative elements like sprigs of rosemary or cinnamon sticks for a seasonal touch.
A drizzle of cream cheese frosting and a sprinkle of colored sugar can also create an eye-catching finish.
What other dishes can I pair it with?
While enjoying my soft gingerbread cookies, I find that they pair wonderfully with a variety of complementary dishes.
Delicious pairings like spiced pumpkin pie or creamy pecan pie create festive combinations that celebrate the season.
I also love serving them alongside a warm fruit compote or a cozy spiced cake, allowing each bite to enhance the experience of the holidays.
What drinks can I pair it with?
What could be better than enjoying a soft gingerbread cookie with a perfectly paired drink?
I find that warm apple cider is one of the perfect pairings, enhancing the cookie’s spices beautifully.
For something cooler, a creamy chai latte complements the sweetness.
If you prefer something lighter, a spiced tea also makes for delightful drink options.
Enjoy experimenting with these combinations!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour instead of all-purpose flour. Just remember, it’ll change the flour texture, making it denser. I often make recipe substitutions to add a nutritious twist to my baking!
How Long Can I Store These Cookies?
I usually store my cookies for about a week at room temperature. For longer freshness, I freeze them. Just remember, stale cookies can happen fast, so keep an eye on their texture!
Can I Freeze the Cookies After Baking?
Absolutely, I freeze my cookies using airtight containers. For best results, I recommend using proper freezing techniques like separating layers with parchment paper. It’ll keep them fresh and delicious for when I’m ready to enjoy them!
What Should I Do if My Dough Is Too Sticky?
If my dough’s too sticky, I start adjusting texture by adding flour gradually. I work it in until it’s manageable. Remember, don’t overdo it; just enough makes it easier to handle without losing flavor!
Is There a Vegan Option for the Cream Cheese Frosting?
Absolutely! I often use vegan cream made from cashews or silken tofu as dairy substitutes for a delicious vegan alternative. Just blend them with a bit of powdered sugar and vanilla for a creamy frosting. Enjoy!