Description
These bite-sized gingerbread cookies are soft, chewy, and packed with warm holiday spices. Perfect for snacking, gifting, or adding to a festive dessert board!
Ingredients
Units
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1/3 cup (80ml) molasses
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, molasses, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be soft but manageable.
- Shape the dough: Roll into 1-inch balls, then roll each ball in granulated sugar.
- Bake: Place on the prepared baking sheet about 2 inches apart. Bake for 8-10 minutes or until the edges are set but the centers remain soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool
Notes
- Store in an airtight container at room temperature for up to a week.
- For extra spice, add a pinch of black pepper to the dough.
- These cookies freeze well—just thaw at room temperature before serving.