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David Venable
Who likes dry, tough gingerbread cookies? Not me. This no-fuss recipe yields soft, chewy cookies every time. Be sure to save some for Santa!
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Sift the flour, baking soda, ginger, cinnamon, and cloves into a bowl.
Combine the butter and sugar in the bowl of a standing mixer and beat until creamy and light. Add the egg, molasses, and lemon juice. Mix to combine. Add the flour mixture and mix on low speed until a soft dough forms. Be careful not to over mix.
Shape the dough into 1'' balls. Roll the balls in sugar and place them 2'' apart on the prepared baking sheets. Bake for 18–20 minutes, until the cookies are just firm to the touch. Transfer the cookies to wire racks to cool.
If you still want to do cut out cookies just follow these changes to the recipe and enjoy: Decrease the amount of baking soda to 1/2 tsp. Increase the butter to 1-1/2 sticks and the sugar to 1-1/4 cups. Add an extra Tbsp of molasses. Make the dough and chill for 2 hours. Roll, cut, and bake at 350°F for 12-15 minutes.