Soft Gingerbread Cookies

Yep. Another cookie recipe! 🙂 Hopefully you’re feeling up for them since it is cookie gifting season. I was excited to try this recipe because it was straightforward and I had all of the ingredients. The cookies didn’t quite turn out as I expected, though. They are soft and chewy, and also spread a lot! That meant that they didn’t hold their shape as I hoped they would. But, they were still tasty and something I would make again.

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The above picture shows you how the cookies started. They definitely grew a bunch in the oven!

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There was a bit of crowding…

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This recipe is from a library cookbook. Not a cookbook borrowed from the library; a cookbook with recipes gathered from library workers. My mom even had a recipe in it. Yes, my mom worked at the library, but was never a librarian. She started working there when I was in sixth grade, and about six months later I began volunteering there. I continued to volunteer for 7 years, and then worked there for 3 (summers). She eventually moved from the local library to the administrative office where she would label and process the materials. This was a pretty nice job for me because it meant that when I put new books on hold, she could set them aside for me instead of waiting the extra couple days for them to be shipped to the library branches. Sometimes she would see books she thought would interest me, and would put a hold on them for me, too. Definitely a sweet mom for a book lover like myself.

Directions for Soft Gingerbread Cookies

Adapted from Lois Stimax

  • 1 cup sugar
  • 1.5 sticks butter (3/4 cup), room temperature
  • 1 egg
  • ¼ cup molasses
  • 2 cups flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice

Preheat the oven to 350 degrees. Prepare baking sheets.

Cream together the butter, sugar, and molasses until fluffy.

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Beat in the egg.

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Stir in the flour, baking soda, cinnamon, salt, ginger, and allspice. Flatten the dough onto parchment, a cold counter like granite, or a silicone liner.

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Cut out shapes, if desired, or just do basic rectangles. The cookies will spread, so space them out on the baking sheets. Bake for about 10-14 minutes until as crispy as you like. (They are meant to be softer cookies.)

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Directions for Soft Gingerbread Cookies (without pictures)

Adapted from Lois Stimax

  • 1 cup sugar
  • 1.5 sticks butter (3/4 cup), room temperature
  • 1 egg
  • ¼ cup molasses
  • 2 cups flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice

Preheat the oven to 350 degrees. Prepare baking sheets.

Cream together the butter, sugar, and molasses until fluffy. Beat in the egg. Stir in the flour, baking soda, cinnamon, salt, ginger, and allspice. Flatten the dough onto parchment, a cold counter like granite, or a silicone liner. Cut out shapes, if desired, or just do basic rectangles. The cookies will spread, so space them out on the baking sheets. Bake for about 10-14 minutes until as crispy as you like. (They are meant to be softer cookies.)

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2 thoughts on “Soft Gingerbread Cookies

  1. Funny you made ninja-bread cookies — we just made zombie ones! We went to a cute gift-y store yesterday and my son (4) wouldn’t leave without the zombie cookie cutters. A new take on an old Christmas tradition I guess! Kichn.com had a very easy icing recipe — 2C icing sugar, 4Tbsp milk, 1tsp vanilla, food colour, squirt bottle (ketchup-type) and you’re good to go!

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