What is the secret to soft cookies?

Cornstarch helps product soft and thick cookies . Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

How do you make cookies soft and chewy vs hard and crisp?

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies .

What ingredient helps cookies stay soft?

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

How do bakeries keep their cookies soft?

Corn Syrup (Light) Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

Which ingredient is mentioned as contributing to a softer consistency in baked goods?

Overall, shortening in baking provides goods with an element of formation and texture that oil can't. The high fat content in shortening contributes to the moistness of goods providing them with a softer, fluffier texture.

What does more egg do to cookies?

Yolks also act as an emulsifier, making a creamy dough even before it's baked. Egg whites, on the other hand, can have a drying effect. A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs .

What makes a cookie soft instead of hard?

Soft-baked cookies are often made using a solid fat with a higher melting point , which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.

What type of cookies in which the dough must be soft?

Pressed cookies are made from soft dough that is extruded from a cookie press (cookie gun) or pastry tube into various decorative shapes much like cake decorating with frosting. Spritz cookies and butter cookies are good examples of pressed cookies.

What causes cookies to be soft?

Excess moisture either ingredients like eggs or butter can result in soft cookies . Be precise with ingredients measure ment . Butter temperature using overly soft or melted butter can lead to softer cookies . Ensure your butter is at the right temperature specified in the recipe.

What flour is best for chewy cookies?

Bread Flour : For Chewy Texture Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

What is the secret to not flat cookies?

Don't overmix the cookie dough ingredients . Cream the butter and sugar for only as long as you need to, usually about 1-2 minutes. Don't begin beating then leave the room with the mixer running. I'm guilty of this too! Whipping too much air into the dough will cause those cookies to collapse when they bake.

What makes cookies not fluffy?

The Problem: The Butter Is Too Soft Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Soft Ginger Cookies Recipe AKA "Gingerdoodles"

4.68 from 111 votes

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December 16, 2018

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These soft-baked Ginger Cookies, or Gingerdoodles, are the quintessential Christmas cookie! Chewy, buttery, and full of warm spices that everyone will love.

Ginger Cookies

Well friends, here is my beloved Ginger Cookies Recipe aka Gingerdoodles. I made a much spicier, gingery-er version last year but only a few people like their chewy gingersnaps with a big fat punch in the face…or throat. So I made a simmered down version of that cookie that my husband so lovingly calls Gingerdoodles.

Main Ingredients Needed

Okay, let’s jump right into the ingredients list because once you start to smell those delicious spices, you’re going to want these cookies like NOW. So here’s what you’ll need:

Butter –for softness and flavor.
Sugar –this not only goes inside of the cookie but on the outside.
Brown Sugar –feel free to use dark brown sugar here if you looooove that molasses taste.
Egg –for a chewy texture.
Vanilla –for flavor of course. This helps balance out all of those strong spices.
Molasses –a staple in any gingerbread-esque recipe.
Cinnamon –this smell really puts me in the holiday spirit.
Cloves –for that pungent, warm taste.
Nutmeg –nutty and slightly sweet.
Ground Ginger –it wouldn’t be a ginger cookie recipe without ginger!
Salt –to help balance out and bring out the flavor.
All-Purpose Flour –for structure.
Baking Soda –to help the cookies rise while baking.

I have to confess that molasses is not something I typically have on hand. I usually just make gingerbread cookies and cake with it and then save it in my cupboard for next year. But, they are a classic recipe and I promise this one won’t disappoint. But, in case you don’t have any molasses or ginger is not your thing, try my Christmas Sugar Cookies, Actually Perfect Chocolate Chip Cookies or check out this big list of 50 Christmas Cookies. Surely there is something there you will swoon over.

How to Make Ginger Cookies

Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. (This is a great step to involve your kids in the kitchen).Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.

Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.
Serve warm or at room temperature. Store in an airtight container until ready to serve.

Leftovers

This section is for IF you have any leftover Ginger Cookies. They taste so good, they’ll go fast.

Store in an airtight container (Ziploc) at room temperature for up to a week.You can extend their shelf life by keeping them in the fridge for an extra week or the freezer for up to 3 months!

Make-Ahead

Ginger Cookies are a great make-ahead recipe. Simply follow the recipe and stop before you roll the ginger cookie dough into sugar. Freeze the doughat this point for up to 3 months.

When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then pick up where the recipe left off by rolling the dough in sugar and baking.

Variations

As I have had this Ginger Cookies Recipe up for a couple of years now I’ve gotten a ton of comments telling me how you all have tweaked this recipe to make it your own. So here are some variations that readers like you have loved:

Candied Ginger.I believe this was mixed into the dough and then rolled in sugar and baked.

Dipped in White Chocolate and Sprinkles.This was to dress it up a bit and make it look more festive. Plus chocolate is always good.

Icing.A simple mixture of powdered sugar, cinnamon, and milk. Skip the sugar coating if you do this one.

More Christmas Recipes to Love!

Gingerbread Cookies That Actually Taste Good
Spicy Gingerbread Cookies
Gingerbread Bars with Cream Cheese Frosting

These are pretty fabulous warm, but just as chewy and delicious cooled. Add some nog and you got yourself a very festive treat!

Printable recipe card below 🙂 Happy Holidays friends!

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4.68 from 111 votes