Soft Gingerbread Cookies
You found the BEST recipe for Soft Gingerbread Cookies. They are perfectly spiced, have super soft centers and crisp edges. There's no spreading, making them a perfect cut-out Christmas Cookie recipe.
Servings: 24 cookies
Ingredients
- 3 1/2 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Cloves
- 10 tbsp Butter softened
- 3/4 cup Brown Sugar
- 2/3 cup Molasses
- 1 Egg room temperature
- 1 tsp Vanilla Extract
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- In another large bowl beat together the butter and brown sugar until combined and creamy.
- Scrape down the sides and add in the molasses, egg and vanilla. Beat on high, scraping down the sides as needed.
- Add flour mixture beating until combined.
- Divide dough in half.
- Roll out each batch of dough between 2 pieces or parchment paper to 1/4" thickness.
- Refrigerate for at least 1 hour to let flavors develop.
- Preheat oven to 350.
- Line baking sheet(s) with parchment paper or silicone mat. Set aside.
- Cut into shapes with cookie cutters and place about 1" apart on prepared baking sheet.
- Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Bake cookies for about 8-10 minutes based on size of cookies.
- Allow cookies to cool for 5 minutes on sheet then transfer to cooling rack to finish.
- Decorate as desired.
Notes
- Use FRESH Baking soda if possible. If you happen to use old, your cookies may not rise as much as you would like.
- After adding the dry ingredients, mix only until no white is left visible. Over-mixing could result in a "tough cookie"
- Rolling the gingerbread dough between two sheets of parchment paper will result in the BEST Gingerbread Christmas Cookies. If you do not have any on hand use a LIGHTLY floured surface and rolling pin. Use as little flour as possible. The extra flour will make your dough drier and result in a dry cookie.
- Do NOT OVER-BAKE. The longer the cookies bake, the less soft they will get. If anything, pull them early, they will continue to bake when resting.
- Allow the cookies too cool before decorating. Use your favorite frosting or my recipe for Cookie Icing that Hardens.
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 140mg | Potassium: 175mg | Fiber: 1g | Sugar: 14g | Vitamin A: 157IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg