Super soft Gingerbread cookies with the perfect edges and sugar topping! Yum!
Even you don't love molasses you'll love these cookies!! Absolute holiday perfection!
Full recipe in video below
RECIPE:
¾ cup light butter softened
1 cup granulated sugar substitute - I use Lakanto - to order: https://bit.ly/3cRLTbg
1 large egg
¼ cup molasses
2 ½ cups all-purpose flour - i use Fiber Gourmet - to order: https://www.netrition.com/jennswwjourney
2 tsp baking soda
½ tsp salt
1 tsp cinnamon if you like a strong cinnamon flavor, increase to 2 tsp total
½ tsp dried ground ginger if you like a strong ginger flavor, increase to 1-2 tsp total
Optional: granulated sugar to roll cookie dough balls in.
Preheat oven to 350 degrees F.
First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
Next, add egg and molasses and mix well.
In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
Add dry ingredients to wet ingredients and mix until well combined.
Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.
24 Cookies:
53 Calories
2g Fat
4g Carbs
2g Protein
Recipe inspiration from lovefromtheoven.com