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Soft Batch Gingerbread Cookies!


Total time to make: 27 mins

    Makes: 2 1/2 dozen cookies


      • 3/4 C unsalted butter softened
      • 1 C sugar
      • 1/4 cup brown sugar
      • 1 large egg
      • 1/4 C molasses
      • 2 1/4 C flour
      • 2 tsp ground ginger
      • 1 tsp baking soda
      • 3/4 tsp ground cinnamon
      • 1/2 tsp ground cloves
      • 1/4 tsp salt
      • 1/3 C sugar for coating

      Equipment needed

      • Electric mixer w/ mixing bowl
      • 1- Medium bowl
      • 1- small plate or bowl
      • Cooking sheets
      • Parchment paper
      • Wire rack
      • Lidded container for storing


      • Preheat oven to 350F
      • Move oven rack to the center of the oven
      • Line cookie sheets with parchment paper
      • Using the electric mixer, set on low, add the butter and 1 cup of sugar and the 1/4 cup of brown sugar as well. Beat until the butter is creamed and fluffy.
      • Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
      • In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
      • Slowly add some of the flour mixture to the wet ingredients until combined.
      • With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
      • Place the dough balls onto the parchment lined cookie sheets.
      • Bake 350 degrees for 10-12 minutes.
      • Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
      • Transfer the cookies to the wire rack to cool completely.
      • Store extra cookies in an airtight container.
      • ENJOY!