SOFT GINGERBREAD COOKIES
These perfectly spiced Soft Gingerbread Cookies are the doughiest, most addictive ones you’ll ever make. Time to get your festive bake on!
Equipment
- Measuring scales / cups
- 2-3 baking trays / sheets + baking paper
- Small ice cream scoop , optional
Ingredients
- 125 g unsalted butter softened
- 160 g dark brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 225 g self-raising flour
- 1 ½ teaspoons ground ginger see note 2
- 1 ½ teaspoon ground cinnamon
- Pinch of all spice optional
- ⅛ teaspoon or large pinch salt
Instructions
- Preheat the oven to 180ºc/160ºc fan/350ºf/gas 4. Line 2-3 baking trays/sheets with baking paper.
- Beat the butter and sugar together with an electric whisk on medium until creamy, then add in the egg and vanilla and beat again.
- Add in the flour, spices and salt and beat on the lowest speed, until a dough has formed.
- Use a small ice cream scoop or roll the dough into walnut-size balls and add to your baking trays/sheets, with a good amount of space around each one to allow them to flatten and spread. I like to do two rows of 3 cookies per tray.
- Transfer to the oven and bake for 7-8 mins, until just dry and not looking wet in the centre. When done, leave to cool for 10 minutes to set, then transfer to a wire rack to cool further or serve immediately to enjoy warm. They will keep in an air tight tin or container for up to a week.
Notes
NOTE 1: If you are in the US, I have given cup measurements, but I’d always say for accuracy when baking, weigh out your ingredients instead.
NOTE 2: You can increase the ground ginger to 2 teaspoons if you want them extra punchy.
Nutrition
Calories: 213kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 33mgPotassium: 48mgFiber: 1gSugar: 14gVitamin A: 285IUVitamin C: 0.01mgCalcium: 21mgIron: 0.4mg
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