1. Can I use butter instead of shortening for soft gingerbread cookies?

Yes, you can use butter as a substitute for shortening in this recipe. However, keep in mind that the cookies may spread more and may not be as chewy as when using shortening. For the best results, stick with shortening if you want that perfect soft texture.

2. How long do soft gingerbread cookies stay fresh?

When stored in an airtight container, soft gingerbread cookies will stay fresh for about 2-3 days at room temperature. To keep them extra soft, you can add half a slice of white bread to the container, which will help retain moisture.

3. Can I freeze soft gingerbread cookies for later?

Yes, soft gingerbread cookies freeze wonderfully! After they cool completely, store them in an airtight container or freezer-safe bag and freeze for up to one month. When you're ready to enjoy them, simply thaw the cookies at room temperature, and they’ll taste just as fresh as the day they were baked.

Soft Gingerbread Cookies - Perfectly Chewy and Spiced

Name: Soft Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 3/4 cup shortening; 1 cup granulated sugar (plus 1/4 cup for rolling); 1 large egg; 1/4 cup molasses

Description

Soft gingerbread cookies are the perfect holiday treat, with a chewy texture and a warm blend of spices like cinnamon, ginger, and cloves. These cookies are simple to make, stay soft for days, and fill your home with a festive aroma, making them ideal for Christmas celebrations and gifting.

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3/4 cup shortening
1 cup granulated sugar (plus 1/4 cup for rolling)
1 large egg
1/4 cup molasses

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Instructions

In a mixing bowl, combine the flour, salt, baking soda, cinnamon, cloves, and ginger. Set aside.
In another bowl, cream together the shortening, sugar, egg, and molasses using an electric mixer for 2-3 minutes until smooth.
Gradually add the dry ingredients to the wet mixture and mix until fully combined.
Use a cookie scoop to form tablespoon-sized dough balls, then roll each in the extra sugar to coat.
Place the dough balls on a baking sheet and flatten lightly with the palm of your hand or a measuring cup.
Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake. The cookies should appear slightly underdone when you take them out, as they will firm up while cooling.
For a chewier texture, use shortening instead of butter.
To keep cookies soft, store them in an airtight container. You can also add half a slice of bread to the container to help retain moisture.
The dough can be made ahead and stored in the refrigerator for up to two days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Holiday Treats
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 11g
Sodium: 157mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 19g
Fiber: 0.4g
Protein: 1g
Cholesterol: 7mg