Soft and Chewy No-Chill Gingerbread Cookies
These soft gingerbread cookies are everything a holiday cookie should be: chewy in the center, slightly crisp on the outside, and packed with warm spice. Best of all, there is no need to chill the dough!
Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 1 cup granulated sugar plus extra for rolling dough balls
- 1 large egg room temperature
- 1/4 cup unsulphured molasses not blackstrap
- 2 1/2 cups all-purpose flour spooned and leveled
- 2 tsp baking soda fresh
- 1/2 tsp salt
- 1 tsp ground cinnamon increase to 2 tsp for stronger flavor
- 1/2 tsp ground ginger increase to 1-2 tsp for bolder kick
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter and sugar on medium speed for 2-3 minutes until pale, light, and fluffy.
- Add the egg and molasses. Mix until smooth, scraping down the sides and bottom of the bowl.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined and the flour streaks disappear. Do not overmix.
- Portion dough into golf-ball sized balls. Roll in extra granulated sugar if desired. Place 2-3 inches apart on the baking sheet.
- Bake for 10-12 minutes. Pull from oven when edges are set but centers still look slightly underdone.
- Let cookies rest on the hot baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra freshness, store with a slice of bread in the container. To freeze, roll into balls and freeze on a sheet before transferring to a bag; bake straight from frozen with 1-2 extra minutes.