Easy Gingerbread Cake Cookies
Soft, cake-like gingerbread cookies with warm spices, perfect for holiday baking.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 egg
- 1/4 cup molasses
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses.
- Gradually mix dry ingredients into wet ingredients until combined.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake for 8-10 minutes or until edges are set. Let cool on baking sheets for 2 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container for up to 5 days. For extra spice, add a pinch of nutmeg to the dry ingredients.