Soft Gingerbread Cookies Recipe
Soft and chewy gingerbread cookies, packed with brown sugar, molasses and warming spices. These gingerbread cookies will become your favorite family Christmas tradition.
Servings: 36
Ingredients
Gingerbread Cookie Recipe
- 1 cup (222g) salted butter
- 3/4 cup (172.5g) granulated sugar
- 3/4 cup (184.5g) brown sugar
- 1 egg
- 1/2 cup (120ml) molasses
- 1 1/2 tbsp vanilla extract
- 4 cups (608g) all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 3/4 tsp salt
Frosting Recipe
- 6 tbsp salted butter softened
- 2 tbsp vegetable shortening can use all butter, if needed.
- 3 cups (321g) powdered sugar
- 2 tsp vanilla extract I like to use clear vanilla
- milk to thin
Instructions
- Preheat oven to 350° F (180° C).
- In the bowl of a stand mixer or with an electric hand mixer, cream the butter, granulated sugar and brown sugar together for 2-3 minutes or until light and fluffy.
- Scrape the sides of the bowl and then add in the egg, molasses and vanilla. Mix until combined.
- Add the flour, ginger, cinnamon, baking powder and salt. Mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together.
- The dough should be easy to work with and Play-Doh like consistency. If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.
- Roll the dough out on a floured surface. Roll to about 1/4-1/2 inch thick.
- Use a cookie cutter to cut the cookies out.
- Transfer the cookies to a parchment paper lined cookie sheet. Bake at 350°F (180°C) for 6-8 minutes or until the cookies are puffy and no longer glossy.
- Let the cookies rest on the hot cookie sheet for 5- 10 minutes before transferring to a metal cooling rack.
- Frost* if desired and serve.
- Prepare the icing by first creaming together the butter and shortening.
- Next alternate adding the powdered sugar one cup at a time and the liquid. (powdered sugar, vanilla, powdered sugar, a tiny splash of milk to bring things together, powdered sugar).
- Add a small amount of milk to get a thick creamy consistency.
- Transfer to a piping bag and decorate your cookies.
- Will keep in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 223IU | Vitamin C: 0.003mg | Calcium: 29mg | Iron: 1mg