Nothing beats a handful of Soft Gingerbread Cookies for breakfast! Er… I totally mean dessert… Yeah, dessert…
THESE cookies… They have a special place in the belly of my seven year old. Seriously, I have a hard time keeping these away from both him and my non-sweet loving hubby. The soft texture and ginger flavor is just the right way to make you feel like it’s Christmas every single day.
One of the secret ingredients that I put into mine is orange liqueur. It helps to enhance the flavor but not so much that you end up searching for a glass of milk to wash things down. I know some people push both feet to the brakes when they hear that alcohol is an ingredient but I really suggest you give it a try. Every person that sampled this batch was begging for more. If push comes to shove and you really don’t feel like it’s for you I have an easy swap. Orange juice. It’s not going to have exactly the same flavor but it still adds that little push these need to send them over the edge of the flavor waterfall.
If you’re hoping for a crunchy version I suggest heading over to my original Gingersnaps. These are almost impossible to over bake and ALWAYS come out soft and chewy. Serve them at any holiday gathering or just keep them around for you to share with your close family. OR try to dip them into white chocolate for an elegant look!
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tablespoon orange liqueur (optional)
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and set aside.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Combine the butter and brown sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy. Add the egg, orange liqueur if using, molasses, and vanilla.
- Fold in your dry ingredients and stir on low speed until just combined.
- Use a small cookie scoop to form balls of dough and place 2 inches apart on your prepared pans. Bake 8-10 minutes or just until the edges begin to curl slightly and are lightly browned.
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