Soft Gingerbread Cookies

These easy to make gingerbread cookies hold their shape beautifully in the oven and there is no chilling required. They are soft and chewy, and loaded with delicious spices!

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 6

Total Time 26

Servings cookies

Calories 160

Author Lily Ernst

Ingredients

Cookies

3 cups (375g) all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup (114g) unsalted butter softened
1/2 cup (100g) brown sugar lightly packed
1/2 cup (125ml) molasses
1 large egg
1 tsp vanilla extract

Frosting

1 cup (125g) powdered sugar sifted
1/4 tsp vanilla extract
1-2 Tbsp milk

Instructions

Cookies:

Preheat oven to 350F and line 3 baking sheets with parchment paper.
In a medium bowl, toss together the flour, baking soda and salt.
3 cups (375g) all-purpose flour, 3/4 tsp baking soda, 1/2 tsp salt
Toss in the ginger, cinnamon, nutmeg and cloves. Set aside.
2 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves
In a large bowl, cream together the butter and sugar using an electric mixer.
1/2 cup (114g) unsalted butter, 1/2 cup (100g) brown sugar
Mix in the molasses until smooth. Beat in the egg and vanilla. The batter might look curdled, but that's ok, it will come together when you add the dry ingredients.
1/2 cup (125ml) molasses, 1 large egg, 1 tsp vanilla extract
Add in the flour mixture, one third at a time, mixing in between. The dough will be sticky.
Turn the dough out onto a generously floured work surface. Flour your hands and top of the dough. Knead it a few times to gather into a round ball. Roll your dough to 1/4" thick. Cut into desired shapes using cookie cutters. Re-roll the scraps if you want to get a few more cookies.
Transfer the cookies onto the prepared baking sheets. Bake for 6-8 minutes or until the cookies puff up and bottoms just start to brown. Let cool completely on baking sheets before frosting.

To Prepare the Frosting:

Add the vanilla to the powdered sugar. Whisk in the milk a little at a time until you reach a thick but pourable consistency. Adjust with more powdered sugar or milk if needed. Decorate as desired.
1 cup (125g) powdered sugar, 1/4 tsp vanilla extract, 1-2 Tbsp milk

Notes

Store the gingerbread cookies in an airtight container at room temperature for up to five days. If they’re decorated, let the icing fully set before stacking and place parchment between layers to keep them looking neat and fresh.

Nutrition