Name: Soft Gingerbread Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups All-purpose flour; 1 TBSP Ground ginger; 1 TBSP Ground cinnamon; 1/4 tsp Cloves; 1/4 tsp Ground nutmeg; 3/4 cup Unsalted butter (room temperature); 3/4 cup Dark brown sugar (packed); 1 Large egg (room temperature); 1 tsp Pure vanilla extract; 1/2 cup Molasses (not blackstrap!); 1 1/2 cups Powdered sugar (sifted); 1-2 TBSP Milk; 1 tsp Light corn syrup; 1 tsp Pure vanilla extract

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The aroma of freshly baked Soft Gingerbread Cookies wafts through the air, inviting a nostalgic warmth that instantly transports you to cozy holiday gatherings. With their melting texture and playful shapes, these cookies aren’t just desserts; they’re delightful little memories wrapped in spice. I can still remember my grandmother’s kitchen filled with laughter and peppery scents as we rolled out dough, cut out our favorite gingerbread men, and decorated them with icing that sparkled like Christmas lights. This recipe is perfect for reliving those moments, and it brings the spirit of the season alive in every bite. Whether you plan to share these cookies at a festive party or simply want a cozy afternoon treat with your loved ones, you’ll find yourself reaching for these heartwarming delights time and again.

Table of Contents

Why This Is The Best Soft Gingerbread Cookies Recipe
Ingredients You’ll Need
How to Make Soft Gingerbread Cookies
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Soft Gingerbread Cookies

Why This Is The Best Soft Gingerbread Cookies Recipe

There’s something incredibly special about these Soft Gingerbread Cookies that makes them stand out in the sea of holiday treats. First off, the simplicity of preparation—whip them up in under an hour, and you’ll have warm cookies to share with family and friends. The blend of spices creates an irresistible flavor profile, making them an instant favorite among cookie lovers. Plus, their adorable shapes and glossy icing bring festive cheer to any table, perfect for parties or cozy evenings. These cookies offer a versatile snack and dessert option, equally delightful for breakfast or afternoon tea, allowing you to enjoy them any time of day.

Ingredients You’ll Need

3 cups All-purpose flour: This forms the base of your cookies, yielding a soft texture. You can substitute gluten-free flour for a gluten-free version.
1 TBSP Ground ginger: A key ingredient that brings warmth and spice. Fresh ginger can be used for a milder flavor.
1 TBSP Ground cinnamon: It adds depth and sweetness; you can also use a blend of cinnamon and allspice.
1/4 tsp Cloves: These little punches of flavor contribute to the holiday taste; adjust according to your preference.
1/4 tsp Ground nutmeg: A dash adds warmth; using freshly grated nutmeg will elevate flavor.
3/4 cup Unsalted butter (room temperature): Provides richness. Be sure it’s at room temperature for easy blending.
3/4 cup Dark brown sugar (packed): This gives the cookies a deeper flavor and moisture.
1 Large egg (room temperature): It binds the dough together beautifully. Room temperature helps in better incorporation.
1 tsp Pure vanilla extract: For that wonderful aroma and flavor; using high-quality vanilla can make a difference.
1/2 cup Molasses (not blackstrap! I used Grandma’s): It’s the heart of gingerbread flavor. Avoid blackstrap molasses as it’s too robust.
1 1/2 cups Powdered sugar (sifted): Essential for your icing; sifting prevents lumps for a smoother finish.
1-2 TBSP Milk: Used to adjust the icing consistency; whole milk gives the best results.
1 tsp Light corn syrup: This is essential for the icing to harden properly and give it a nice sheen.
1 tsp Pure vanilla extract: A second dose of vanilla enhances the flavor of your icing too.

How to Make Soft Gingerbread Cookies

Preheat and Prepare

Start by preparing your workspace. Preheat your oven to 350°F (175°C). While the oven warms, line two cookie sheets with parchment paper to prevent sticking. This step is crucial for achieving that perfect, non-stick baking finish.

Combine Dry Ingredients

In a medium bowl, sift together 3 cups of all-purpose flour, 1 tablespoon of baking soda, 1/4 teaspoon of salt, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, 1/4 teaspoon of cloves, and 1/4 teaspoon of ground nutmeg. Set this aromatic bowl aside; combining your dry ingredients first will prevent any lumps in the batter and provide a nice mix of flavors evenly throughout.

Cream Butter and Sugar

In a large mixing bowl or using a stand mixer, beat 3/4 cup of room-temperature unsalted butter along with 3/4 cup of packed dark brown sugar. Mix on high speed for about 2 minutes until the mixture becomes pale and airy. This step is essential — it ensures that you incorporate air into your cookies for that soft, tender texture everyone loves.

Whisk Wet Ingredients

Add in 1 large room-temperature egg, 1 teaspoon of pure vanilla extract, and 1/2 cup of molasses into your butter mixture. Mix on medium speed until everything is well combined. Take a moment to enjoy the rich aroma; the blend of flavors will have you eager to dive into the next steps.

Combine Everything

Gradually add the dry mixture to your wet ingredients on low speed, mixing until just combined. You should end up with a thick, luscious dough. Avoid overmixing as this can lead to tougher cookies later!

Roll Out Dough

Now comes the fun part! Divide the dough in half and place each half between two sheets of parchment paper. Use your hands to press it down evenly before rolling out the dough to a thickness of about 1/4 to 1/2 inch. For even baking, use this tip: if the edges look a little thin, fold them back into the dough and roll them again. This ensures consistent thickness throughout.

Chill Dough

Place the rolled dough (still sandwiched between the parchment) on a baking sheet, then refrigerate for about 1-2 hours. Chilling the dough is vital as it helps the cookies keep their shape while baking. I recommend letting them chill for at least 1.5 hours.

Cut and Shape

Once chilled, remove the dough from the refrigerator. Line up your cookie cutters and get artistic! I love using small gingerbread men, snowflakes, and larger gingerbread figures. Arrange the cutouts on your prepared cookie sheets, ensuring that similar sizes are grouped together for even baking.

Final Chill and Bake

Before baking, place one tray in the freezer for about 10 minutes to firm up and keep its shape. Preheat your oven if you haven’t already. Bake the smaller cookies for 8-9 minutes and the larger ones for 13-15 minutes, or until the edges are firm but the centers are still slightly puffy.

Cool Before Icing

Let the cookies cool for about 10 minutes on the hot sheet before transferring to a wire rack. Allow them to cool completely before adding icing; otherwise, it will melt into a sugary puddle.

Make the Vanilla Icing

While the cookies cool, prepare your icing by combining 1 1/2 cups of sifted powdered sugar, 1 tablespoon of milk, 1 teaspoon of light corn syrup, and 1 teaspoon of pure vanilla extract in a small bowl. The corn syrup is crucial, enhancing the icing’s texture and helping it harden. Start by adding 1 tablespoon of milk, mixing well, and add more milk as needed until your icing reaches the desired consistency, similar to that of Elmer’s glue.

Pipe and Set

Using a piping bag and a Wilton tip (I recommend tip 3 for details), pipe decorations onto your cooled cookies. Let them sit out for 4-5 hours to allow the icing to dry completely — this creates that lovely hard surface that looks so appealing!

Tips for Success

Ensure your butter is at room temperature for easy creaming.
Chilling the dough is important; it helps maintain shape and texture.
Avoid re-rolling the dough scraps more than once to prevent toughness.
Taste-test your icing along the way to make sure it satisfies your sweet tooth.
If the cookies taste a little too sweet after baking, add a sprinkle of salt on top just before the icing sets.

Serve It With

Pair these Soft Gingerbread Cookies with a hot cup of spiced tea or coffee to enhance their holiday charm. Dust them with powdered sugar for a festive look, or drizzle with more of that luscious vanilla icing for added sweetness. They also make a perfect addition to a holiday dessert table, alongside your favorite holiday pies and cakes, or simply pack them into lunchboxes for a delightful afternoon treat.

How To Store & Reheat Leftovers

You can store these delicious cookies at room temperature in an airtight container for up to a week. For longer storage, place them in the refrigerator, where they can last about 10 days. If you wish to freeze them, wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. They can stay fresh for up to 3 months this way. When ready to enjoy, pop them in a preheated oven at 300°F (150°C) for about 5-7 minutes to restore that fresh-baked flavor and soft texture.

Tips & Variations

Looking to switch it up? These Soft Gingerbread Cookies are wonderfully adaptable. Spice it up with different extracts like almond or orange for a unique twist. If you’re looking to create a vegan version, substitute the egg with a flaxseed meal and use plant-based butter and milk. For a more festive flair, consider adding chocolate chips or chopped pecans for a delightful crunch. You could also add in dried fruits like cranberries or apricots for a sweet surprise in each bite!

Recipe FAQs

Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a few days in advance and chill it in the refrigerator until you’re ready to bake. Just be sure to wrap it tightly to prevent drying out. Alternatively, the baked cookies can be made ahead and frozen.

Why are my cookies too hard?
If your cookies turn out hard, it’s likely due to overbaking or overworking the dough. Keep a close eye on them while baking and ensure you’re only mixing until just combined.

How can I make these cookies without molasses?
If you don’t have molasses on hand, you can substitute with honey or maple syrup, though it will slightly alter the taste and texture. They will still taste delicious!

Can I decorate these cookies the day before serving?
Yes, decorating the cookies a day in advance is a great idea! Just store them in an airtight container to keep them fresh until you’re ready to serve.

With all these delightful tips and instructions, I hope you’re as excited as I am to bake up a batch of these Soft Gingerbread Cookies this holiday season. They’re a perfect way to spread joy and share sweet memories with loved ones. Enjoy every delightful bite!

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