Soft Gingerbread Cookies
A classic holiday cookie, these soft Gingerbread Cookies are baked then dipped in white chocolate and decorated. A tasty recipe everyone is guaranteed to enjoy!
A DRESSED UP HOLIDAY COOKIE
Gingerbread is one of my favorite flavors! Especially when it comes to cookies, I love a delicious and soft Gingerbread Cookie. If you are of German descent then this is probably a family favorite flavor of yours too! These cookies are a recipe that I’ve had for some time that I’ve had in an old family recipe book. My Grandma was of German heritage and she made gingerbread cookies every year. I decided to jazz them up a bit and dip them in some white chocolate and add a simple decoration but it is not a necessary step. I just thought it looked pretty. This Gingerbread Cookie recipe is so good and they are a great addition to any cookie tray.
FREQUENTLY ASKED QUESTIONS:
Typically, a regular gingerbread cookie is soft, yet firm enough to hold it’s shape.
No. Gingerbread Cookies are a thicker and softer cookie. A gingersnap; however, is the thinner, firmer, crunchier type.
Gingerbread cookies are a mix of cinnamon, cloves and ginger with molasses and brown sugar. So think sweet but with a kick of warm spices. They taste like fall and winter in cookie form.
When we melt white chocolate we usually try to get a higher quality brand because it melts better. Ghirardelli or even Hershey’s always melt well.
Usually unsulfured molasses is the go-to in baking so that is what I have always used. Grandma’s brand is a great brand that we have been using for years. You can find it usually near the pancake syrup aisle in your grocery store.
These can be stored in an airtight container or ziptop bag at room temperature where they will last for 5-7 days. These can also be frozen, we recommend freezing undecorated. Place in freezer container or bag and they should keep for up to 3 months, let defrost at room temperature and then decorate.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- granulated sugar
- light brown sugar
- egg
- molasses
- ground ginger
- ground cloves
- cinnamon
- whole milk
- all-purpose flour
- baking soda
- white chocolate chips
- colored candy melts (optional)
HOW TO MAKE GINGERBREAD COOKIES:
Preheat the oven to 350°F. Using a stand mixer (or electric hand mixer), cream sugars and butter until fluffy. Scrape down the sides.
Add the egg, molasses, ginger, ground cloves, cinnamon and milk. Cream again until combined again. Scrape the bowl down.
Add the baking soda and flour and stir until just mixed. Do not over mix.
Scoop the cookie dough (about 2 tablespoons) into hand and roll into a ball. Line a cookie sheet with parchment paper and lay these balls on there, at least 2” apart.
Use the bottom of a glass and press down gently on each ball of cookie dough.
Bake for 12 minutes. Rotate the cookie sheet halfway through baking. Remove from the oven and allow cookies to sit for 5 minutes then transfer to a cooking rack.
Melt the white chocolate in a small bowl (big enough to dip a cookie in half way through). Dip each cookie to coat half of the cookie.
Decorate each cookie as preferred using melted candy melts.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Soft Gingerbread Cookies
Ingredients
- ¾ cup salted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- ¼ cup molasses
- 2 ½ teaspoons ground ginger
- ¾ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 Tablespoon whole milk
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 12 ounces white chocolate chips
- colored candy melts, optional
Instructions
- Preheat the oven to 350°F.
- Using your stand mixer, cream sugars and butter until fluffy. Scrape down the sides.
- Add the egg, molasses, ginger, ground cloves, cinnamon and milk. Cream again until combined again. Scrape the bowl down.
- Add the baking soda and flour and stir until just mixed. Do not over mix.
- Scoop the cookie dough (about 2 tablespoons) into hand and roll into a ball. Line a cookie sheet with parchment paper and lay these balls on there, at least 2” apart.
- Use the bottom of a glass and press down gently on each ball of cookie dough.
- Bake for 12 minutes, Rotate the cookie sheet halfway through baking. Remove from the oven and allow cookies to sit for 5 minutes then transfer to a cooking rack.
- Melt the white chocolate in a small bowl (big enough to dip a cookie in half way through)
- Dip each cookie to coat half of the cookie.
- Decorate each cookie as preferred using melted candy melts.
Notes
- These cookies are nice and soft and chewy.
- Use high quality white chocolate chips, they melt better.
- Decorating with the candy melts is optional.
- These can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
