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Baked Soft Gingerbread Cookie

Difficulty 2/5
|
Prep time 15 mins

Cook time 10 mins
|
Serves 8-12

Hardwood Pecan

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.

Ingredients

1 3/4 cups ALL-PURPOSE FLOUR

1/2 TSP BAKING SODA

1/2 TSP GROUND CINNAMON

1/4 TSP KOSHER SALT

1 1/2 TSP GINGER

1/4 TSP clove

1/3 CUP DARK BROWN SUGAR

1/2 CUP PLUS 4 TBSP GRANULATED SUGAR

3/4 cup BUTTER, SOFTENED

1 egg

1/4 cup MOLASSES

Preparation

When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.

Combine flour, baking soda, cinnamon, salt, ginger and cloves in a medium bowl and set aside.

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.

Add the dry ingredients to the bowl and mix on low speed until combined. Scrape the sides again and mix for 30 seconds longer.

Roll dough into balls one tablespoon at a time and roll in remaining 4 tablespoons of sugar.

Place dough balls on a parchment lined baking sheet leaving a couple inches between each cookie.

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.

Remove from the grill and let cool on a wire rack. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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