Such an easy recipe for gingerbread cookies – they are so soft and chewy! This is a great recipe for homemade Christmas/holiday cookies with kids.
I’m starting a fun little mini series on the blog today! Last weekend, our family made Christmas cookies (just like we do every year). We honestly don’t have set recipes for cookies we stick to every year; we like to experiment with new and different recipes each time. So, this year, I thought I’d share our new recipes on the blog!
We made three new cookie recipes last weekend, so I’ll be sharing those three recipes over the next few days. They all ended up being delicious – perfect for Christmas baking!
Up first, we have Gingerbread Cookie Butter Thumbprint Cookies. Now, let me go on and get this out there – if you just skip the cookie butter thumbprints, these are amazing gingerbread cookies all by themselves. However, adding just a little dollop of cookie butter to the top takes them over the edge! The creamy cookie butter is the perfect complement to the rich and chewy gingerbread.
If you’re looking for a crunchy gingerbread, I’ll go on and tell you – this isn’t your recipe. These cookies come out incredibly chewy, with an almost cookie dough consistency.
Let’s have a peek at the method!
- 2 cups flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1 tsp ground cloves
- pinch of salt
- 1 cup brown sugar
- ½ cup molasses
- 2 sticks salted butter, softened
- 1 egg
- 1 tbsp milk
- 1 jar cookie butter
- Preheat oven to 350 degrees.
- In a large bowl, mix together flour, baking soda, ginger, cinnamon, ground cloves, and salt. Set aside.
- In another bowl, cream together brown sugar and butter. Stir in molasses, egg, and milk.
- Stir dry ingredients into butter mixture until well-incorporated. Spoon onto a greased cookie sheet (or one covered in parchment paper) and bake at 350 degrees for 10-12 minutes. At about 8 minutes, use a spoon to make an indention in the top of the cookies.
- Once removed from the oven, allow cookies to cool. Spoon cookie butter into indentions in the cookies once cooled.
I’ll be back tomorrow with the next recipe from our cookie baking extravaganza – a little hint: if you’re a fan of rich chocolate, you’ll want to check them out.
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