Baked Soft Gingerbread Cookie
By Traeger Kitchen
It's not hard to tell why these soft gingerbread cookies are a must try this Holiday season. See how the wood-fired difference makes this childhood classic come alive with flavor.
Prep Time
15 Minutes
Cook Time
10 Minutes
Pellets
Pecan
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 3/4 Cup | all-purpose flour |
| 1/2 Teaspoon | baking soda |
| 1/2 Teaspoon | ground cinnamon |
| 1/4 Teaspoon | kosher salt |
| 1 1/2 Teaspoon | ground ginger |
| 1/4 Teaspoon | ground cloves |
| 1/3 Cup | brown sugar |
| 3/4 Cup | granulated sugar |
| 3/4 Cup | butter |
| 1 Whole | eggs |
| 1/4 Cup | molasses |
Step
1
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
2
Combine flour, baking soda, cinnamon, salt, ginger, and cloves in a medium bowl and set aside.
3
In the bowl of a stand mixer, cream together the brown sugar, 1/2 cup granulated sugar and butter until light and fluffy. Add in the egg and molasses and mix on medium speed until combined, scraping down the sides of the bowl.
4
Add the dry ingredients to the bowl and mix on low speed until combined. Scrape the sides again and mix for 30 seconds longer.
5
Roll dough into balls one tablespoon at a time and roll in remaining 4 tablespoons of sugar.
6
Place dough balls on a parchment lined baking sheet leaving a couple inches between each cookie.
7
Place cookie sheet directly on the grill grate and cook for about 10 minutes until they’re lightly browned but still soft in the center.
325 ˚F / 163 ˚C
00:10
8
Remove from the grill and let cool on a wire rack. Enjoy!
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