Deliciously soft and airy gingerbread cookies—I much prefer soft gingerbread to the hard crunchy type, though I'll admit it's much worse for making gingerbread houses!
Note: I never add the salt in any of these recipes; I've found I can't taste the difference, so I see no point in adding more sodium.
|Butter, Softened||¾ cup||170.2 grams|
|Sugar||1 cup||188 grams|
|Molasses||¼ cup||84.3 grams|
|All-purpose Flour||2¼ cups||281.1 grams|
|Ginger||2 teaspoons||10.2 grams|
|Baking Soda||1 teaspoon||4.6 grams|
|Ground Cinnamon||¾ teaspoons||2 grams|
|Ground Cloves||½ teaspoons||1.1 grams|
|Salt||¾ teaspoon||1.5 grams|
Preheat oven to 350F (177C).
In a large bowl, cream butter and sugar until light and fluffy. Mix in egg and molasses. Separately, combine the flour, ginger, baking soda, cinnamon, cloves, and salt in another bowl. Gradually add the dry mixture to the creamed mixture until well integrated.
Roll into 20 gram balls, then roll in sugar. Place two inches apart on ungreased light-colored baking sheets. Bake for 10-12 minutes, or until puffy and lightly browned. Remove and cool on wire racks.