Christmas = Gingerbread. That’s why you need these soft gingerbread cookies on your Christmas baking list! They’re thick with a subtle molasses flavor and will make your house smell just like Christmas morning when you bake them.
Soft Gingerbread Cookies
Are there some things that by name and looks, just don’t sound appetizing to you?
Up until just a few years ago, I would have considered myself a picky eater. If something didn’t have a good name, or didn’t “look” good to me, I wouldn’t eat it if I didn’t have to. In many cases, that worked to my advantage. Even in my love of sweets, there were some things that I never tried because I didn’t think they would taste very good.
Gingerbread was one of those things.
From what I remember, I didn’t grow up eating gingerbread. Maybe that was because it wasn’t in the house much, or maybe that was because gingerbread isn’t one of those things that sounds all that great to me, so I just never tried it.
But about 7 years ago, I did try it. And it was amazing. And now I can’t get enough of it during the Christmas season.
I should have just stayed away from it.
These Soft Baked Gingerbread Cookies (or simply Molasses Cookies as they are sometimes called) are ones that my sister makes for Christmas every year. And to be honest, with all the chocolate chip cookies, candies, snowballs and saltine toffee sitting around, I never was that big on eating these molasses cookies. I’ve come along way, though, and now can’t wait to get my hands on one of these soft, thick, rolled-in-sugar gingerbread cookies.
And I love this recipe because it makes a lot. About 5 dozen to be exact. They’re great for sharing and freeze well, too.
If you’ve never tried a gingerbread cookie before, definitely give these soft cookies a try this year. But beware….you may just not be able to get enough:)
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Soft Gingerbread Cookies have the taste of gingerbread cookies, but are soft and thick. Roll the dough balls in sugar for the perfect sweetness!
- 1 cup shortening
- 1 cup brown sugar packed
- 1 cup molasses
- 1 cup buttermilk
- 5 1/2 cups flour
- 4 teaspoons baking soda
- 1 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoons salt
- 1/2 cup extra sugar for rolling dough
In a large bowl, cream together the shortening, brown sugar, molasses and buttermilk.
In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.
Add the dry ingredients to the creamed sugar mixture and mix well.
Roll the dough into balls and then roll the balls in sugar.
- Place the cookie dough balls on an ungreased cookie sheet and bake at 350 degrees for 11-12 minutes.
Allow the cookies to cool on a wire rack and then store in an airtight container.
The calories shown are based on the recipe making 60 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.