Soft & Chewy Gingerbread Cookies
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Soft & Chewy Gingerbread Cookies
Ingredients
Method
- Pre-heat oven to 350ºF and line a large baking sheet with parchment paper.
- In medium bowl combine flour, baking soda, ginger, cinnamon, clove and salt.
- In large separate mixing bowl whip butter then gradually add sugar. Once sugar and butter are well mixed whip in egg, water and molasses.
- Gradually add dry ingredients into butter mixture.
- Once all ingredients are mixed well roll cookies into walnut size balls, roll in sugar and place on parchment paper spaced about 1/2 inch apart.
- Bake in over for 8-10 minutes, then allow to cool for about 3-5 minutes before transferring cookies to a wired baking rack.
- In a double boiler, melt butter and white chocolate stirring consistently. Once chocolate is almost completely melted stir in peppermint extract. Dip half of each cookie in white chocolate then set aside and let cool (I usually have to melt the chocolate in batches as the chocolate hardens VERY fast).
Notes
Hey there Honey's and New-Bees!
With the holidays quickly approaching I’ve been on a major baking spree! Prior to moving to the west coast Romeo and I would bake up a storm around the holidays. We’d have so much fun trying out new recipes while singing and dancing to Christmas music! However, when we moved out west we also went gluten-free, which put a halt on our Christmas bake-a-thons 😞.
A couple weeks ago I finally found a good price on gluten-free flour , I got VERY excited and picked up A LOT of flour, and since Christmas is around the corner I made gluten-free gingerbread cookies. I used my traditional gingerbread cookie recipe but switched the flour for gluten-free flour. I was pretty nervous since I’ve had quite a few hit and misses subbing out traditional flour for gluten-free flour, so was a little anxious to see how these would turn out.
The results were fantastic and delicious, so much so that Romeo and I ate the entire first batch in about 24 hours 😳!
The cookies were so good that I made them the next day, this time dipping them in peppermint-flavored white chocolate (at my sister’s suggestion). I was pretty skeptical about combining gingerbread with mint, BUT OH MY GOODNESS was she right, these cookies were amazing!!!
The white chocolate was a little difficult to handle, but after trying it out a couple of times, I got the hang of it. (I’ve made SEVERAL batches in the last couple of days and eaten A LOT of cookies lol)
I really hope you get a chance to try these out before the holidays, but if you don’t, gingerbread cookies are the perfect cookie to serve with a cup of coffee any time of year. Hope you enjoy and let me know how they turned out for you.
Step 1 – Mix your Ingredients
The first thing you want to do is combine and mix together all your dry ingredients. By combining your dry ingredients first you’re assuring that the gingerbread flavor will be evenly distributed in your cookies later on. Once that’s taken care of, set your dry ingredients aside.
The next thing you want to do is whip your butter. This was a tip was passed on to me by a friend of my mother’s who swears by doing this, and boy was she right. Whipping your butter will allow more air into your cookies, and will help make your cookies soft and fluffy. Once your butter is whipped, gradually add in your sugar into the butter, then add your egg (before your molasses), molasses, then water.
*It’s really important that you mix the dry ingredients into the wet ingredients, if you do it the other way around the cookies don’t turn out the same and they become very difficult to mix.
Once your wet ingredients are well-mixed, gradually mix your dry ingredients into the wet ingredients.
Step 2 – Roll and Bake
Now that you have your batter ready, it’s time for the fun part – roll your cookies! Funny enough this used to be my least favourite part of making cookies (I was impatient), but now I find it very therapeutic.
So with clean hands, roll your batter into walnut-sized balls (walnuts with the shell on) then roll them in sugar and place them on the cookie sheet about 2 inches apart from each other.
This recipe makes about 2 dozen cookies, so unless you have a very large cookie sheet you’ll have to bake them in two batches.
Place in the oven and bake for about 8-10 minutes. You’ll know the cookies are ready when the edges look a little dry and golden.
Let cookies rest on the baking sheet about 3-5 minutes, then transfer them to a wire rack to cool. These cookies are really soft and will fall apart if you transfer them right away so it’s REALLY important to wait those couple of extra minutes!
Step 3 – Dip your Cookies
Once all your cookies are out of the oven it’s time to dip them in your white chocolate. I usually dip my shortbread in dark chocolate and didn’t put much stock into my sisters warning about white chocolate being difficult – she was 100% right and my first couple of time dipping these cookies in white chocolate was a disaster. So if you don’t get it perfect the first or second time, don’t worry to much about it, even if your cookies aren’t the “prettiest” they’ll still be delicious (mine still aren’t perfect looking).
All that being said, white chocolate can be pretty fussy as it hardens and burns very quickly so you may need to do this step in batches.
Using a double boiler* melt your white chocolate and butter making sure to stir consistently! Once you’re chocolate has melted about 1/2 way mix in your peppermint and continue to stir. When all the chocolate has melted, remove the pot from the heat, and dip 1/4 of your cookie into the chocolate then return it to the cooling rack (and sprinkle if desired). Continue doing this until all your cookies have been dipped, let cool for about 20 minutes and eat right away or wait another 20 minutes for the chocolate to completely dry and store in an air tight container!
Hope you enjoy and please let me know how your cookies turned out!
*If you don’t have a double boiler boil a pot of water and place another pot on top and melt your chocolate in the top pot (just make sure the water doesn’t touch the bottom of the second pot).
Items Featured in this Post:
Soft & Chewy Gingerbread Cookies
Ingredients
Method
- Pre-heat oven to 350ºF and line a large baking sheet with parchment paper.
- In medium bowl combine flour, baking soda, ginger, cinnamon, clove and salt.
- In large separate mixing bowl whip butter then gradually add sugar. Once sugar and butter are well mixed whip in egg, water and molasses.
- Gradually add dry ingredients into butter mixture.
- Once all ingredients are mixed well roll cookies into walnut size balls, roll in sugar and place on parchment paper spaced about 1/2 inch apart.
- Bake in over for 8-10 minutes, then allow to cool for about 3-5 minutes before transferring cookies to a wired baking rack.
- In a double boiler, melt butter and white chocolate stirring consistently. Once chocolate is almost completely melted stir in peppermint extract. Dip half of each cookie in white chocolate then set aside and let cool (I usually have to melt the chocolate in batches as the chocolate hardens VERY fast).
Notes
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Mmm my daughter would love these! Thanks for sharing x
My pleasure! Enjoy 😊
I LOVE Gingerbread cookies! These look absolutely delicious! I will definitely try this and share it with my friends!
Wonderful! They’re a lot of fun to make and always a crowd pleaser 😊
I have not dipped my gingerbread cookies! This is great!
Okay, I am simply sitting and imagining this dish and drooling all over my keyboard!
Hahaha, they are pretty delicious! Guess you’ll just have to whip a batch up 😉
Chewy cookies are the best! I have a gluten free friend I’ll try baking these for. Thanks!
Cristina
https://criddlemethis.com/
Wonderful! Hope you enjoy & your friends enjoy. I’ve served these cookies to a number of people who didn’t know they were GF and they were still a hit.
These look so yum and delicious. I’ll be trying it out soon
I love that these are gluten free. I love baking but I never have really tried cookies . I will save these for later . Ginger treats are so tasty
They are really easy, a lot of fun to make and super tasty, having fun baking!
These look so delicious. I am definitely going to be baking these over the holidays with my son. Thanks so much for sharing this awesome recipe..
happy to comment on this post because it will inspire me to get in the kitchen and make some delicious cookies! I love gingerbread cookies! My all-time favorite texture would be soft and chewy! can’t wait to try this recipe out myself and recommend this to friends!
That’s awesome to hear! Hope you have fun making the cookies!
I have always wanted to try to make my own gingerbread and your recipe looks super easy and yummy. I am pinning this for next season maybe I’ll feel more industrious than, lol 😂
It is SUPER easy and a lot of fun to make. Thanks for pinning Jen, and have a great holiday season!
Mmm these look so delicious!
Haven’t had a gingerbread cookie in ages. Think I’ll have to give these a try this week.
It’s the perfect time of year to try these out!
These cookies look so good. I’ve been going through a gingerbread loving phase lately so I think I have to make these soon.
Girl!!! I don’t even like Gingerbread and THESE LOOK AMAZING!! Im subscribing girl!! Do me a favor and get some Gluten Free stuff eep!! <3
Omg those cookies look like heaven!! I am always on the hunt for a good cookie recipe, I’ll have to try these!