![]() Roll and Cut: I’m not sure whether my kids like this part or decorating more.Mix: Combine your ingredients one at a time until the dough is moist and elastic feeling.I recommend using that plain old fluffy white flour. While there are other flours you can use, I cannot guarantee the softness, texture, or flavor of the other flours. Flour: The only flour I’ve used in this recipe is all-purpose white flour.Both molasses and brown sugar react with the baking soda in this recipe so don’t leave it out. Baking Soda: Baking soda is your base that reacts with the acids in this recipe to allows your cookies to rise.Just think about what our world would taste like without salt! Okay, now stop, that’s just depressing. Salt: As is the case in most recipes, they require salt.Don’t be surprised when your neighbors drop by for a bite! If those don’t scream, it’s cold outside and I need my house to smell like a heavenly aroma, I don’t know what does. Sour cream! You probably aren’t going to find sour cream in another gingerbread cookie recipe, but it’s the secret to keeping these cookies soft instead of crunchy! Sour Cream: I said it! I’m sharing the secret ingredient here with all of you.I’m going to reiterate here, holy moly, soft, delicious cookies! They also help your cookies to rise and also…keeps them soft. Eggs: The eggs act as a binder, holding your gingerbread cookie recipe together.Molasses: Did you know that molasses was so important to the early colonists that if they didn’t have it around harvest time, they would put off their Thanksgivings until it arrived? Nowadays I think most of us only use it for our holiday cookies! Use dark molasses to give them their classic golden brown color, rich flavor, and the perfect chewiness.You may substitute if you don’t have brown sugar but your gingerbread cookies are going to be lacking the deep brown molasses flavor. Brown Sugar: Brown sugar has a depth of flavor that cane sugar can’t compete with.When you whip it with your sugar you want it to form a cream, not balls of butter coated in sugar. Butter: Let your butter come to room temperature.This cookie dough forms perfectly into sweet gingerbread man cookies or any shape you want ! Which is important when you have lots of kids who all want their own cookie cutter.Īnd did I mention that they are SOFT ? I mean heavenly, delicious, doesn’t need to be dunked, and don’t eat them all in one mouthful kind of soft. It’s also the best chewy gingerbread cookie I’ve ever had. ![]() It was her grandmothers recipe, passed down to her. My friend Molly shared this recipe with me last year and I instantly fell in love. I also can’t claim to be the developer of this recipe. Personally I’m not a fan of crunchy cookies, which is why this is the BEST gingerbread cookie recipe there is. I love that these easy gingerbread cookies require no refrigeration time and retain their shape. ![]() With no refrigeration needed or wait time, you’ll be able to whip up a batch in less than an hour! Perfect for neighbors, teachers or your own family cookie platter. These Soft Gingerbread Cookies are are so chewy that they melt in your mouth upon first bite. ![]()
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