How to make the. best. soft gingerbread cookies

These are always a hit with the family and coworkers alike! They don't last long, so take a few extra for yourself.

48
STEPS
INGREDIENTS

Gather your supplies.

Gather your supplies.

Mix flour, ginger, nutmeg, cinnamon, baking soda, and salt in a large bowl.

Mix flour, ginger, nutmeg, cinnamon, baking soda, and salt in a large bowl.

Beat butter and brown sugar with electric mixer on medium until light and fluffy.

Beat butter and brown sugar with electric mixer on medium until light and fluffy.

Add molasses, egg and vanilla. Beat well.

Add molasses, egg and vanilla. Beat well.

Gradually beat in flour mixture at low speed until well mixed.

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 4 hours (overnight is totally fine).

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 4 hours (overnight is totally fine).

Preheat oven to 350\u00b0F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown.

Bake 8 to 10 minutes or until edges of cookies just begin to brown.

Immediately press 5-6 white chocolate chips into center of each cookie.

Immediately press 5-6 white chocolate chips into center of each cookie.

Remove to wire racks. Let cool completely. Store cookies in airtight container...for as long as they last 'cause they will go fast.

  • 3.0c Flour
  • 2.0tsp Ginger, ground
  • 1.0tsp Cinnamon, ground
  • 1.0tsp Baking soda
  • 1/4tsp Nutmeg
  • 1/4tsp Salt
  • 3/4c Butter (at room temp)
  • 3/4c Brown sugar (firmly packed)
  • 1/2c Molasses
  • 1.0 Large Egg
  • 1/4c Granulated sugar
  • 1.0tsp Vanilla extract
  • 1.0c White chocolate chips
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