Can I freeze cookie dough?

Yes! My method for this is to scoop out balls of cookie dough and add them to a gallon sized freezer safe bag, making sure I store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.

What is the best way to store cookies?

These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!

Can I make this gingerbread cookie dough ahead of time?

Yes. This dough can be made up to three days in advance. Wrap tightly in plastic wrap and store in the fridge until ready to bake.

Seriously Soft Gingerbread Cookies - Our Handcrafted Home

Description

A definite holiday favorite- these soft gingerbread cookies are made with molasses and a variety of spices like nutmeg and cinnamon, making them perfect for Christmas baking!

Ingredients

Units Scale

2 1/4 cups all purpose flour
3/4 cup 12 TB butter, softened
1 cup brown sugar
1/4 cup molasses
1 egg
2 tsp pure vanilla extract
2 tsp baking soda
1/4 tsp nutmeg
1 1/2 tsp cinnamon
1/2 tsp salt
2 tsp ground ginger

Rolling the Cookies

1/3 cup granulated white sugar

Cook Mode Prevent your screen from going dark

Instructions

In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and brown sugar until combined.
Beat in the egg, molasses, and vanilla extract until light (about 1 minute).
Begin adding in the dry ingredients, mixing until combined.
Cover dough tightly with aluminum foil or plastic wrap and chill for a minimum of 1 hour and up to overnight.
Once ready to bake the cookies, remove cookie dough from the refrigerator. If the cookie dough has chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes.
Preheat oven to 350 degrees F. Prepare two
by lining them with parchment paper or a
. Set aside.
baking sheets silpat baking mat
Using a medium size cookie scoop, scoop out and roll cookie dough into balls of equal size. Roll each in granulated sugar and arrange 2 inches apart on the baking sheet. Bake for 10-11 minutes or until they are just barely starting to turn golden brown and the edges appear set.
For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
Baked cookies will store well in an airtight container for up to 5 days.

Notes

I HIGHLY recommend chilling the dough for at least an hour for best results. I typically chill mine overnight and bake the next day.
If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop, shape, and roll the cookies. Letting the dough come to room temperature makes this process much easier.
I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
Storage: These cookies will store well in an airtight container for up to 5 days.

Prep Time: 1 hour
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 130
Sugar: 15
Sodium: 240
Fat: 1
Carbohydrates: 29
Fiber: 1
Protein: 2
Cholesterol: 12