I really, really wanted to try to find a soft gingerbread cookie this year, and with a secret ingredient (cream cheese!), these fit the bill. I played around with a few different recipes to come up with this one but ended up using Shaina’s spice blend. I’ve loved every cookie she’s ever made for me, and it didn’t seem worth messing with a good thing!
Our girls absolutely loved these soft gingerbread cookies, which surprised me a little bit, and I see another batch in our future! I also want to try them as cutouts to see how well they handle being rolled out and cut into shapes, so I’ll let you know how that turns out.
- 1/2 cup butter, softened
- 2 ounces cream cheese, softened
- 3/4 cup brown or coconut sugar
- 1/4 cup molasses
- 1 egg
- 1 tablespoon water
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 3 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- extra sugar for rolling
Preheat oven to 350 degrees F.
In a medium bowl, cream the butter, cream cheese, and sugar until well blended and fluffy. Add the egg, molasses, and water. Mix well.
In a separate bowl, mix flour, baking soda, and spices. Add to wet ingredients and mix well.
Shape into 2″ balls and roll in extra sugar. Set the balls 1″ apart on a cookie sheet or stone.
Bake for 10-12 minutes. The edges will look cooked, but the cookies should still be soft in the middle. Move to a wire rack to cool.
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