Hey guys! I was doing some Christmas baking the other day and decided I’d share these some gingerbread cookies with you all. These are the softest & chewiest ginger cookies and they are so delicious- I seriously can’t stop eating them. Perfect if you’re doing some last minute Christmas baking (or if ever you’re craving a wonderful cookie)! Hope you like them!
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups gluten free flour (more on this down below)
- 2 tsp ginger
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
*I used gluten free flour, but these would for sure work just as good with regular flour.
**If you ever need gluten free flour, the President’s Choice All-Purpose Gluten Free Flour Blend is the best I have ever found! We get it at the Superstore and it seriously works the same as regular flour and its impossible to tell the difference. I swear by it!
Cream the butter and sugar. Next, add in the egg and the molasses and beat well.
Add the remaining ingredients to the bowl and beat until well combined. The dough will be pretty sticky, but this makes the cookies soft and chewy.
Roll the dough into balls and place on a cookie sheet lined with parchment paper. Roll each ball in cinnamon sugar and then flatten slightly with a glass.
Bake for 9-11 minutes at 350 degrees (or until cookies are lightly golden and poofy) Cool for 5 minutes and then transfer to a wire rack.
I’ve attached a pdf to the bottom of this post, that you should be able to print off.
Thanks for reading!