Soft Gingerbread Cookies {Great Food Blogger Cookie Swap}

Dec 15

It’s funny– growing up I didn’t like gingerbread cookies all that much, but when I saw these soft gingerbread cookies from Cookies and Cups, I knew my thoughts on gingerbread were going to change. And they did! I doubled the recipe to start and wish I would have tripled it.

No, I didn’t bake four dozen cookies for just me– I need to share with my matches for the Great Food Blogger Cookie Swap. I’ve been involved for the past three years– and love it. Some of my favorite holiday cookies came from what my partners sent me in the past!

The Great Food Blogger Cookie Swap 2014

In 2012, I made ricotta cookies— my mom’s recipe. And last year, in 2013, I made hot cocoa cookies. This year, I was excited to send my matches these soft gingerbread cookies.

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I sent cookies to Sugar Hero!, Bake or Break, and the Little Kitchen. Julie of the Little Kitchen helps coordinate this whole she-bang– thanks JULIE!

I received goodies from Peaches Please, Honey Plate, and Life, Love, and Good Food. Here’s the espresso biscotti that Life, Love, and Good Food sent me.

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Okay…so more pictures of cookies– yay! Can’t wait to make more :)

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Ingredients

  • 3/4 cup butter, slightly melted
  • 1 cup sugar
  • 1 egg plus 1 yolk
  • 1/4 cup molasses
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 1/4 cups flour
  • 1/3 cup additional sugar for rolling
  • white chocolate chips to press in the cookies once done
  • Prep time: 10-15 min
  • Cook time: about 10 min
  • Servings: about 2 dozen
  • Difficulty: easy

Directions

Preheat oven to 350 degrees. Prepare baking sheets and set aside.

With a stand mixer, beat butter and sugar together for a couple minutes. Then mix in molasses until it's incorporated.

Beat in the eggs, baking soda, salt, ginger, cinnamon, and cloves. Make sure it's smooth.

Slowly add the flour, and keep the mixer going on low.

Using a small cookie scoop, scoop out the dough, form into a ball, and roll in sugar. Place on baking sheet.

Bake for 9-11 minutes until edges are golden.

Cool on cooking sheet and then on wire racks.

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Place white chocolate chips on top of the cookies. Enjoy, and share with your friends!

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Comments: 7

  1. […] from Bake or Break, Chocolate Truffle Peppermint Crunch Cookies from Elizabeth from Sugar Hero and Soft Gingerbread Cookies from from Elizabeth from Food […]

  2. Jennifer | Bake or Break Dec 16 at 4:11 pm Reply

    Thanks so much for sending these my way! What a perfect holiday cookie!

  3. Carol at Wild Goose Tea Dec 18 at 9:25 pm Reply

    I love this kind of a cookie. I am actually amazed how popular they are too. I guess we have gotten trained to like that distinct flavor from babyhood.

    • Elizabeth Dec 22 at 8:40 am Reply

      Thanks Carol- we’re still eating them :)

  4. Elizabeth @ SugarHero.com Dec 22 at 11:27 pm Reply

    These were crazy good!! We shared them with friends and everyone loved them. Thanks fellow Elizabeth!

  5. […] Soft Gingerbread Cookies Food Ramblings @food_ramblings […]

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