Soft Gingerbread Cookies

Author: Marthinus Strydom
Category: Baking & Sweets
Serves/Qty: 36.00
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Heidi Strydom

Soft, festive gingerbread cookies are a cherished holiday treat, crafted from a blend of molasses, ginger, and other aromatic spices. For optimal freshness, store the cookies in an airtight container after they've cooled, and they'll remain soft for days.

Marthinus Strydom

The Story

Gingerbread cookies have a rich history dating back to ancient Greece and Rome, where they were made with honey and spices. The gingerbread we know today, however, originated in Europe during the Middle Ages. It was often served at festivals and fairs, and decorated with intricate designs. Gingerbread houses also became popular in Germany during the 16th century. Eventually, the tradition of baking gingerbread cookies and houses spread to other parts of Europe and North America. Today, gingerbread cookies remain a beloved holiday treat, with countless variations and recipes found around the world.

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Ingredients
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326 g all-purpose flour
3.50 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
0.75 tsp ground cloves
0.25 tsp salt
170 g butter, softened
1 cup (48 Teaspoons) white sugar
1 large egg
0.25 cup (12 Teaspoons) molasses
1 tbsp (3 Teaspoons) water

Method

  1. To begin, preheat the oven to 350 degrees F (180 degrees C). Use the baking setting (not fan)
  2. In a separate bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, then beat in the egg. (Use a stand mixer)
  4. Add in the molasses and water, and gradually stir in the sifted ingredients until well combined. (Use the mixing attachment)
  5. Use floured hands to shape the dough into 36 walnut-sized balls (I use a table spoon, heaped)
  6. Place the cookies 5cm apart onto cookie sheets, and flatten slightly with the bottom of a glass.
  7. Bake in the preheated oven for 15-18 minutes. For a browner exterior, bake for a few minutes longer.
  8. Once done, turn off the oven and leave them in the oven for a few minutes if you like a drier cookie. Otherwise remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

FOR COMBI STEAM OVEN:

  1. Pre heat to 200 C
  2. Bake for 5 minutes at 170 C with 30% steam
  3. Bake for 10 minutes at 170 C with 0% steam