We can’t have the 12 days of Christmas Cookies without sharing this amazing recipe for Soft Gingerbread Cookies. The combination of brown sugar, molasses, ginger, cinnamon, cloves and nutmeg gives these cookies spice and everything nice.
My favorite thing about gingerbread cookies is decorating them. Obvi. This year we invited some friends over to help us decorate, and they did an amazing job. I’ll share my recipe for easy flat icing below. It doesn’t require egg whites or meringue powder.🎉
To make the cookies, add all of the dry ingredients to a bowl and whisk together. There are so many spices in this recipe that you want to ensure they are evenly blended throughout the dough.
Beat the butter and brown sugar together for 4-5 minutes until light and fluffy. Add the egg and continue beating for another 2 minutes, scraping down the sides and bottom of the bowl halfway between.
Add the molasses and beat until combined.
Add the dry ingredients in 3 increments, mixing each time just until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least one hour. The dough will be chilled at this point, but still very easy to work with. If you refrigerate longer and your dough is stiff, let it set on the counter until it is cool, but pliable.
Once chilled, sprinkle some flour on your counter. Set the dough on top and sprinkle some more flour on top of the dough. Roll out to about 1/4″ thick. You can go thinner if you like crispier cookies.
Cut out your gingerbread men and women and place on a parchment lined baking sheet, at least 3 inches apart. Bake for about 10 minutes, then allow to cool completely.
Decorate with royal icing or buttercream.
Soft Gingerbread CookiesCourse: DessertDifficulty: Easy
Calorie count is for cookies only. It does not account for any frosting.
All Purpose Flour 490g
(3 1/4 cups)
Cinnamon 1 Tbsp
Ground Ginger 1 Tbsp
Ground Cloves 1/4 tsp
Ground Nutmeg 1/4 tsp
Salt 1/2 tsp
Baking Soda 1 tsp
Butter, softened 170g
Dark Brown Sugar 150g
- Add all dry ingredients to a bowl and whisk until combined.
- In a mixing bowl, combine the butter and brown sugar. Beat for 4-5 minutes until light and fluffy.
- Add the egg and beat for another 2 minutes, scraping down the sides and bottom of the bowl halfway between.
- Add molasses and beat until combined.
- Add the dry ingredients in 3 increments, mixing on low speed just until the dry ingredients are combined and the dough comes together.
- Wrap in plastic wrap and refrigerate for an hour.
- Roll out dough on floured surface and cut out gingerbread shapes.
- Bake in a preheated 350°F oven on a parchment lined baking sheet for 10 minutes or until the center of the cookie is set and the edges are just starting to darken.
- Cool and decorate, or enjoy as is!
- It’s much easier to weigh the molasses so you can pour it straight into the bowl. If you do use a measuring cup, spray it with cooking spray first to help it slide out.
- Use unsulfered molasses for a sweeter flavor. If you use blackstrap molasses, you may want to increase the brown sugar by 1/4 cup.
easy royal icing Directions
- In a bowl, combine 1 1/2 cups powdered sugar, 2 Tbsp light corn syrup, and 4 Tbsp water.
- Stir with a spoon until smooth and shiny. If the mixture is too dry, add more water, 1 Tbsp at a time until it comes together. Be careful not to add too much water.
- Place in a piping bag and cut a small tip off the end.