Are you tired of pumpkin yet? Or maybe you know one of the few people on the planet who doesn’t succumb to pumpkin flavored everything? Either way, I’ve got a great dessert option for you…Soft Gingerbread Cookies. Tastes like a gingersnap, but chewy and soft. What’s not to like?
If you have vanilla ice cream in the freezer to go along with the Thanksgiving pumpkin pie, why not make ice cream cookie sandwiches? The gingerbread and vanilla would be a great combo. Similar to a frozen Little Debbie Oatmeal Cream Pie. Of course, I had this brilliant idea while standing in line at UPS, waiting to mail all of the cookies home to my parents. I’ll definitely try next time!
This recipe was adapted slightly from the original in Better Homes & Gardens Magazine. I have a deep-seated aversion to shortening, so I replaced it with butter. This makes the cookies a little thinner and chewier, which I love. If you’d like thicker cookies, feel free to follow the same recipe using shortening instead.
You certainly don’t need to have the coarse white sanding sugar for these cookies, but it gives them a nice crisp bite. You can find it at Hobby Lobby or Michael’s in the cake decorating section. I asked the Bakery Manager at my grocery store if she had any extra and she gave me a big bag of it. She didn’t charge me and saved me a trip to the craft store, too. Nice people can really make your day much better 🙂
Soft Gingerbread Cookies
Adapted from Better Homes & Gardens Magazine
Makes 3 dozen
1½ cups (339 g) unsalted butter (room temp)
2 cups (432 g) sugar
½ cup (154 g) dark molasses
2 large eggs (room temp)
4½ cups (615 g) unbleached all-purpose flour
2 teaspoons baking soda
4 teaspoons ground ginger
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon salt
¾ cup (162 g) coarse white sanding sugar
In an electric mixer bowl, beat butter and sugar until light and fluffy. Add molasses until well combined. Add eggs, one at a time. Scrape down the sides and bottom of the bowl if necessary.
Combine flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt in a large bowl. Add to butter mixture. Do this one large spoonful at a time. Scrape down bowl and be sure all flour is incorporated. Batter will be thick. Cover with plastic wrap or foil and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°. Line baking sheets with parchment paper. Put the sanding sugar in a shallow bowl. Scoop out dough, shape into a ball about the size of a golf ball. Use a medium-sized ice cream scoop, if you have one. Roll dough in the sanding sugar and cover completely. Place about 2” apart and flatten slightly. This will ensure your cookies bake evenly. Bake for 10-12 minutes. Do not over-bake or cookies will not be chewy. They should be cracking a little on top. More cracks will appear as they cool.
Let cookies cool on baking sheet for about 5 minutes and then transfer to cooling rack. Enjoy!