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Recipe: Soft Gingerbread

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.

Load recipe in LoseIt: Soft Gingerbread Cookies

The Recipe
IngredientVolumeWeight
Butter, Softened¾ cup170.2 grams
Sugar1 cup188 grams
Eggs1--
Molasses¼ cup84.3 grams
All-purpose Flour2¼ cups281.1 grams
Ginger2 teaspoons10.2 grams
Baking Soda1 teaspoon4.6 grams
Ground Cinnamon¾ teaspoons2 grams
Ground Cloves½ teaspoons1.1 grams
Salt¾ teaspoon1.5 grams
Preparation and Notes

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.

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