Hello everyone!

December has finally arrived which means that holiday baking can officially commence! To start off my baking series I am sharing my soft gingerbread cookie recipe with you all. The key word here is SOFT! I don’t know about you but I do not like hard gingerbread cookies. I find them super hard to eat and not as enjoyable. These gingerbread cookies are soft and chewy making them the perfect treat to have with a cup of tea or coffee, surrounded by friends and family. This could also be a great cookie to add to your Christmas cookie rotation for this year. They are super easy to make!

INGREDIENTS

• ¾ cup butter softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup molasses
• 2 ½ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger

DIRECTIONS

1. Preheat oven to 350°F.
2. First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
3. Next, add egg and molasses and mix well.
4. In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
5. Add dry ingredients to wet ingredients and mix until well combined.
6. Roll out the dough and cut into a gingerbread shape (or any shape you desire).
7. If you wish to add an extra element of sweetness, coat your gingerbread in sugar by pressing them down on one side into a bowl of sugar before baking.
8. Place on a baking sheet about 1 inch apart.
9. Bake for 10-12 minutes.
10. Cool on a wire rack for 5 minutes.
11. Eat and enjoy!