Soft n' Sweet Gingerbread Cookies (Merry Christmas!)

Merry Christmas to all!

I've made it home to California safe and sound, gave my pups a squeeze, and somehow managed to *successfully* do all of my Christmas shopping in five days. I'm sending out warm wishes, of course, but also a warm warning to everyone: Do not wait until the last minute to buy presents. And especially, do not wait until 6 hours before the clock strikes 12am on December 25th to wrap your presents. 

I do this every year. I shrug off the fact that the clock is ticking toward the big day and convince myself that I have all the time in the world..."No worries, it'll work out." Yes, it "works out", but smoothly? HA. I have yet to be brave enough to step foot into a store on Black Friday, but if I had to guess, crowds on Christmas Eve are just as vicious as mobs on Black Friday. One word: Intense. But hey, I did quite alright (if I may say so myself). 

If I haven't been wandering shops, then I've been in the kitchen. One side effect of having magical sugar fingers is the endless requests for cookies, breads, pies, and cakes. A second side effect includes the constant need to please. All of my fellow cooks/bakers know what I am talking about..and we will also admit that we just can't resist. 

So within all of the holiday madness of bright, colorful lights and Christmas jingles, I baked these Soft n' Sweet Gingerbread Cookies that just so happened to cease the constant begging for sweet treats (for now). 

Soft n' Sweet Gingerbread Cookies (Vegan Optional)
Yield: 2 dozen cookies
Adapted from:averiecooks

Click here for full printable recipe 

  • 2 cups all-purpose flour 
  • 1 teaspoon cornstarch 
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger 
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar 
  • 1/2 cup earth balance OR unsalted butter, softened
  • 3/4 cup brown sugar 
  • 1 tablespoon flax seed + 3 tablespoons of water OR 1 large egg
  • 1/3 cup molasses 
  • 1 tablespoon vanilla extract 
  • Extra cane sugar for topping 
  1. Preheat oven to 350 degrees and prepare a sheet pan with parchment paper or a silpat.
  2. In a medium bowl, combine the flour, cornstarch, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and cream of tartar. Set aside. If using flax seed, prepare by stirring the water and flax seed together with a fork and allow to sit for 5 minutes to gelatinize. 
  3. Using a mixer, cream the earth balance or butter, and brown sugar. Add the flax egg or regular egg, molasses, and vanilla. Mix until combined. Slowly add the dry ingredients to the wet mixture until incorporated into a smooth dough. 
  4. Roll the dough into 1" round balls and place on the lined sheet pan. Refrigerate until firm, about 20 minutes, and roll the balls of dough in the cane sugar. Bake immediately (while the dough is still chilled) for 9-10 minutes or until the bottoms are golden. Let cool on a wire rack. Consume with joy and wonderful people. 

Here are a few photos from this morning. I have so much love in my heart today (and all days of course)..but today,


Merry Christmas. ★~(◡‿◡✿)

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© A Little Baker
Maira Gall