Soft Gingerbread Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 4 tablespoons white sugar
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Preheat oven to 350F.
Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture.
Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
Bake for 10-12 minutes in the preheated oven.
Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.