Soft Batch Gingerbread M&M Cookies #christmas#holidays#holidayrecipes

I used to think I didn’t like gingerbread. mostly due to the fact I’m now not a huge fan of those difficult gingersnaps you purchase in the store (unless they’re iced– i will always be sold off with icing . It wasn’t until i found the world of tender gingerbread cookies that I found out I’m simply completely obsessed with gingerbread.

Inside the past couple of weeks I’ve made a gingerbread bundt cake with sugared cranberries, double chocolate gingerbread man cookies, and chocolate gingerbread cupcakes. And there are so many more gingerbread recipes I’ve been dying to make this 12 months, but I suppose I’m going to come to be strolling out of time.


  • 1 cup butter (2 sticks), softened to room temp
  • 3/4 cup brown sugar
  • 1/3 cup dark molasses
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1-1/2 tsp ground cinnamon
  • 1-1/2 tsp ground ginger
  • 1 tsp baking soda
  • 2-3/4 cups all purpose flour
  • 2 cups M&Ms
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup granulated sugar for rolling


  1. Preheat the oven to 350ºF.
  2. the use of an electric mixer, beat together the butter, brown sugar, and molasses.
  3. mix in the egg and vanilla.
  4. add the salt, nutmeg, ground cinnamon, ginger, baking soda, and flour. blend till dough forms.
  5. Fold inside the M&Ms and chocolate chips.
  6. Scoop out approximately 2 tablespoons of dough and roll into a ball. Roll the ball inside the sugar and vicinity it on an ungreased cookie sheet. Repeat with remaining dough and bake for 9 mins.
  7. let cool on cookie sheet.

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