Description
These soft gingerbread cookies are a perfect holiday treat, combining warm spices like cinnamon and ginger with rich molasses for a tender, flavorful bite. Rolled in festive Christmas sprinkles, they add a cheerful touch to your cookie platter and are delightfully soft and chewy, making them a favorite for both kids and adults during the festive season.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1/4 cup milk
- 3/4 cup molasses
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
Coating
- 1 cup Christmas sprinkles
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar for 2 minutes until light and fluffy to ensure a smooth base for the dough.
- Add Wet Ingredients: Add the egg and milk to the creamed mixture and beat well to combine. Then add the molasses and continue beating until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a medium-sized bowl, stir together the all-purpose flour, baking soda, cinnamon, ginger, and salt to evenly distribute the spices and leavening agent.
- Combine Wet and Dry: Beat the dry ingredients into the wet ingredients gradually until no dry patches remain and a uniform dough forms.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour or overnight to firm up the dough, which makes it easier to handle and enhances flavor development.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper or silicone baking mats to prevent sticking.
- Coat Cookies: Place the Christmas sprinkles in a shallow bowl. Using a small cookie scoop, portion the dough, then roll each ball in the sprinkles coating them evenly.
- Arrange and Bake: Place the coated dough balls on the prepared baking trays spaced at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes until they have spread and turned golden brown around the edges.
- Cool: Let the cookies cool on the baking sheets for 3-4 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature to maintain freshness.
- Best enjoyed within 2-3 days of baking for optimal softness and flavor.
- The dough can be chilled overnight to deepen the flavors and make it easier to scoop and roll.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
