Tis the season for exchanging cookies! Truly one of the very best times of the year.
I always start with a list a mile long of cookies I absolutely have to bake and gingerbread cookies are always high on that list.
However, before this year, I couldn't quite get them right. I aim to make them soft and chewy, but they end up being a little more on the dry and crispy side. Nothing wrong with that, it's just not my ideal.
It seems like using unflavored vegetable oil is the secret to making soft and chewy cookies, and thankfully, these were no exception.
Since I like my gingerbread to have a robust flavor, I went pretty heavy-handed with the molasses and the spices, but if you like yours less spiced, feel free to adjust to your liking.
Once the dough is rolled you have several options for toppings. Some of them I rolled in cinnamon sugar, some I topped with mini holiday M&M's, and some I left plain to smear with chocolate spread later. I think toffee bits or mini white chocolate chips would taste pretty darn good too.
I'm so glad I finally found my ideal gingerbread molasses cookie. This one's a keeper!
Softbatch Gingerbread Molasses Cookies
Yields 20 cookies
1 large egg, room temperature
3/4 cup dark brown sugar
1/2 cup liquid coconut oil, or other flavorless vegetable oil
1/3 cup Grandma's Molasses
2 Tablespoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
2 cups all-purpose flour
1 teaspoon baking soda
In a large bowl, whisk together egg and sugar until well mixed. Add oil, molasses, and vanilla. Blend well.
In a separate bowl, whisk together dry ingredients (cinnamon through baking soda). Slowly add dry ingredients to wet ingredients, folding with a spatula as you go, until flour mixture is fully incorporated.
Using a 2 tablespoon cookie scoop, portion out dough and roll into balls. Place dough balls on a parchment lined baking sheet. Continue with remaining dough.
Roll dough balls in desired toppings. Place baking sheet in refrigerator and chill for at least 3 hours and up to 2 days.
When ready to bake, preheat oven to 350 degrees F. Remove dough from refrigerator and allow to sit at room temperature for 30 minutes before baking.
Bake for 8-10 minutes.
Cinnamon Sugar Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pour ingredients into a small bowl and whisk to combine.