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Baked Soft Gingerbread Cookie

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 Min

Cook Time

10 Min

Pellets

Pecan

Ingredients

Number of People Serving

8

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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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