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!
Okay…so more pictures of cookies– yay! Can’t wait to make more
- 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
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.
Place white chocolate chips on top of the cookies. Enjoy, and share with your friends!