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Michelle's Super Soft Gingerbread Cookies

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Picture of Michelle's Super Soft Gingerbread Cookies
As a little girl, one of my favorite things about the holidays was making gingerbread houses with my mother. My mom's gingerbread was thick and spicy, and I couldn't wait to build my house just so I could tear it apart and eat it.

These cookies were born out of those memories. Instead of the rigid cookies that edible-house building requires, these cookies are soft and chewy. They're also heavy on the spices, with lots of rich molases, cinnamon, and - of course - GINGER! I think they're perfect for the winter, and go great with a nice mug of spiked apple cider. 


 
 
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Step 1: Step 1: Get ready

Picture of Step 1: Get ready
First, Preheat oven to 350 degrees F (175 degrees C), and line a cookie sheet with parchment paper.

Then, gather your ingredients:
   * 3 cups flour (I prefer unbleached, "all-purpouse" flour for this recipe.)
   * 4 teaspoons ground ginger
   * 2 teaspoons ground cinnamon
   * 1 teaspoon ground cloves
   * 1 teaspoon baking soda
   * 1/4 teaspoon ground nutmeg
   * 1/4 teaspoon salt
   * 3/4 cup margarine
   * 1/2 cup  brown sugar
   * 1/2 cup white sugar
   * 1 egg
   * 1 tablespoon apple cider (OR orange juice)
   * 3/4 cup molasses (Use the full flavor, or even the "Robust" - if you can handle it!)
   * small pile (a few tablespoons) white sugar in a shallow dish

Step 2: Step 2: Prepare your dry ingredients

Picture of Step 2: Prepare your dry ingredients
Sift together the flour, ginger, cinnamon, cloves, baking soda, nutmeg, and salt in a large bowl. (If you don't have a fancy flour sifter - feel free to use a fine mesh strainer!) Stir with a fork to combine well.

Step 3: Step 3: Prepare your wet ingredients

Picture of Step 3: Prepare your wet ingredients
DSC_8656.jpg
Using an electric mixer, beat the margarine, butter, brown sugar, and white sugar on high until light and fluffy. Next, beat in the egg,  apple cider (or OJ), and molasses. Beat everything by hand or with the mixer until it's smooth and mixed well.
bakerguy2 years ago
Just tried your recipe and they came out great, thanks! I'm not a frequent baker so I left the second batch in a little too long but they still came out well, just crispier instead of chewy. Also, I substituted unsalted butter for the margarine. Really nice Christmas day baking!
mizzchelle (author)  bakerguy2 years ago
Hey Bakerguy,

Happy to hear that you liked the recipe!

I've tried using butter instead of margarine for health reasons (I try to avoid partially-hydrogenated anything) but in my experience the cookies were less chewy with the butter. I'm glad the cookies still came out allright.

I love baking these around the winter holidays - the whole house smells so spicy and delicious.

Merry Christmas!
mizzchelle (author) 2 years ago
If you have an ice cream maker, I *HIGHLY* recommend trying a cinnamon ice cream with these (maybe that should be my next Instructable?) Or if not, a nice vanilla bean would be great too...
Great photos. :D And they look super delicious!
mizzchelle (author)  jessyratfink2 years ago
Thanks a lot! I hope you give them a try!
Delicious! Nice idea putting them with ice cream!
mikeasaurus2 years ago
mmm...gingerbreadicecreamcookies!
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