Introduction

These soft gingerbread cookies offer a perfect balance of warm spices and chewy texture, making them an ideal treat for any season. Simple to prepare, they fill your kitchen with the inviting aroma of ginger, cloves, and cinnamon. Enjoy them with a cup of tea or milk for a cozy snack.

There are four gingerbread cookies shaped like people lying on a white decorative plate. Each cookie has a light brown textured surface with small cracks. Every cookie has white icing eyes, a smiling mouth, and two buttons on the front. Two cookies have icing scarves, one bright green and one bright red, draped around their necks. The plate is placed on a white marbled surface with some green holly-shaped candies scattered around it. In the background, red and white striped candy canes and a glass of milk are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp. cinnamon
½ tsp. ground cloves
½ tsp. ginger
¾ cup shortening
1 cup sugar, plus about ¼ cup for rolling
1 egg
¼ cup molasses

Instructions

Step 1: In a mixing bowl, combine the flour, salt, baking soda, cinnamon, cloves, and ginger. Set this dry mixture aside.
Step 2: In another bowl, cream the shortening, 1 cup sugar, egg, and molasses together using an electric mixer. Beat for about 2 minutes until smooth.
Step 3: Gradually add the dry mixture to the wet ingredients, mixing until well combined into a soft dough.
Step 4: Use a cookie scoop or tablespoon to portion the dough into balls, then roll each ball between your hands to shape it smoothly.
Step 5: Pour the extra ¼ cup sugar into a small bowl. Dip each cookie ball into the sugar, coating evenly on all sides.
Step 6: Place the sugar-coated cookie balls on a cookie sheet. Lightly flatten each ball using the palm of your hand or the bottom of a glass to form discs.
Step 7: Bake in a preheated oven at 350°F (175°C) for 10 minutes until the cookies are soft and aromatic.

Tips & Variations

For extra moisture, try substituting half of the shortening with unsalted butter for a richer flavor.
Add a pinch of nutmeg or allspice to deepen the spice profile.
If you prefer crispier cookies, bake for an additional 2-3 minutes, watching carefully to avoid burning.
Rolling the dough balls in sugar creates a sweet, slightly crunchy exterior that contrasts nicely with the soft inside.

Storage

Store the gingerbread cookies in an airtight container at room temperature for up to one week to keep them soft. For longer storage, freeze the baked cookies in a sealed container for up to three months. To reheat, warm gently in a low oven for a few minutes or microwave briefly to regain softness.

How to Serve

The image shows four gingerbread cookies shaped like people sitting on a white plate with a decorative cutout pattern. Each cookie has a light brown, slightly rough texture. The cookie in front wears a bright green icing scarf with three white icing buttons, two eyes, and a smile. Behind it, one cookie wears a white icing zigzag pattern across the chest and three white buttons with eyes and a smile. Another cookie to the right has a red icing scarf with white buttons, eyes, and a smile. The last cookie behind them is decorated with white icing eyes, mouth, and buttons. The setting includes a white marbled surface, with red and white striped candy canes and small green holly-shaped candies scattered nearby, and part of a glass of milk is visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of shortening?

Yes, you can substitute butter for shortening in equal amounts for a richer taste, but it may slightly change the texture, making the cookies a bit less soft and more buttery.

How can I make the cookies spicier?

Increase the amount of ginger, cloves, and cinnamon in the recipe, or add spices like nutmeg and allspice to boost the warmth and complexity of the flavor.