What’s better than homemade gingerbread cookies that are soft, chewy, and perfectly spiced? Baking these cookies will make your house smell like the ultimate Christmas bakery. So, put on your Christmas apron, and let’s get to baking!
- 1 stick (113g) – vegan butter, softened at room temp
- 1 cup (200g) – brown sugar
- 3 tablespoons – unsulphured molasses
- 1/4 (60g) – non-dairy milk, lukewarm
- 1 teaspoon – vanilla extract
- 1 1/2 cups (250g) – flour
- ½ teaspoon – baking powder
- 1/4 teaspoon – baking soda
- 1/2 teaspoon – salt
- 2 teaspoon – ground ginger
- 1 teaspoon – ground allspice
- 1 teaspoon – ground cloves
- 1 teaspoon – ground cinnamon
- ½ teaspoon – ground nutmeg
- Food scale, highly recommend
- Measuring spoons
- 2 mixing bowls
- Electric hand mixer or stand mixer
- Bowl cover
- Medium cookie scoop
- Parchment paper
- 2 rimmed baking sheets
- In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, ground ginger, ground allspice, ground cloves, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Next, add in the molasses, warm non-dairy milk, and vanilla extract and mix until well combined.
- Then, add in the dry ingredients from earlier. Fold until there is no dry flour remaining.
- Cover the bowl with a bowl cover, and chill for 30 minutes up to 1 hour.
- Meanwhile, prepare a rimmed baking sheet with parchment paper and preheat the oven to 350° Fahrenheit.
- Remove the chilled dough from the fridge, scoop out the dough using a cookie scoop or 2 tablespoons, and place it on the prepared baking sheet. Leaving about 2-inches of space in-between. Bake for 15 minutes.
- Remove the cookies from the oven and immediately bang the pan on your countertop. This will help the cookies spread and flatten a little more. Then allow them to cool on the pan for 10 minutes. Then transfer to a wire cooling rack to finish cooling. Finish baking the rest of the dough. Serve and enjoy!
- Allow the butter to soften before starting! Don’t be tempted to melt the butter, we’re using softened butter not melted. Using melted butter will create an oilier cookie. So, plan ahead, and remove your butter from the fridge and let it soften at room temp for 30-45 minutes.
- Measure your ingredients properly. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- However, if you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- Use room temperature or lukewarm milk. When you use the room temp or warm ingredients, they bond together very easily since they’re warmer, creating a seamless and evenly textured batter.
- Use a stand mixer or electric hand mixer. This will make your life so much easier because you will need to whip the butter and sugar together until completely smooth. Do you really want to do that with your hands? I don’t think so! However, you will get a major arm workout if you do!
- Bang your pan! Bakers banging their cookies on their baking sheets isn’t a new thing. Not only does it help your cookies spread and flatten a little more, but it creates a crisp outer edge, and a soft, gooey center.
- Do not overbake! Overbaking these cookies can result in a drier and crisp cookie rather than a soft and chewy one. Unless you prefer it that way!
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