Description
Delight in the warm, spiced flavors of these delicious gingerbread cookies, perfect for the holiday season or any time you crave a sweet treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 cup chocolate chips
- ½ cup crystallized ginger, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and molasses to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped crystallized ginger until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, chill the dough for 30 minutes before baking.
- You can substitute the chocolate chips with white chocolate or butterscotch chips for a different flavor.
- For an extra kick, add a pinch of cayenne pepper to the dry ingredients.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg