There are two kinds of gingerbread cookies in my book. The ones that look cute but shatter when you bite them..And the ones that stay soft, smell like real gingerbread, and actually taste as good as they look.
This recipe is firmly the second kind.
When I think about gingerbread, I want warmth without weird crunchy hardness. I want spice that lingers, and some times I even want spice that hits me in the face (so I add double what I recommend below, lol!). And I want a cookie that lets you use a cookie cutter without stressing about spread, cracks, or edges melting into each other in the oven, because those things are just no fun when they happen.
In fact, a good solid gingerbread cookie is so important to me that on our family Christmas card last year, I included a recipe to my favorite type of gingerbread cookie (this type!). So clearly I’ve got feelings on the subject.
This dough is intentionally soft but structured and chilling it gives you control. Rolling it (just under a quarter inch in my opinion) keeps the cookies plush without being cakey, and pulling them from the oven while they still look a touch underdone is the whole secret. Gingerbread finishes setting as it cools. If you wait for browning, you have already gone too far!
A few things matter here. First, molasses choice. Skip the dang blackstrap. It is too bitter and heavy for cut-out cookies. You want standard or mild molasses so the spice stays balanced. Any kind, just not blackstrap! Second, brown sugar over white for gingerbread every time. The moisture from brown sugar is what keeps these cookies soft for days instead of hours. Third, rest time. Chilling the dough is not optional in this bake! It makes rolling easier, gives you cleaner shapes, and improves flavor. If you even have the time to let it sit overnight, that’s even better.
These are cookies meant to be iced, gifted, stacked, and admired. They are sturdy enough to decorate but tender enough that you actually want to eat them. Which feels important. And feel free to get fancy with your icing! I just did a classic dip and shake method, but these can totally be piped out with great success. Just lower your milk added to the icing for the right consistency.
If you are baking with kids, this dough is forgiving. If you are baking for gifting, it holds up well. And if you are baking because you want your kitchen to smell like December, this absolutely delivers in that way too.
If you want a vegan version, a refined sugar adjusted version, or a simple icing guide that stays put without hardening too much, let me know. I am happy to keep building on this one!
Soft Gingerbread Cookies with Icing
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rolling Pin
- Baking sheets
- Parchment paper
- Cookie cutters
- Cooling rack
Ingredients
Cookies:
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon fine salt
- ¾ cup unsalted butter softened
- ¾ cup dark brown sugar packed
- 1 large egg
- ½ cup molasses (not blackstrap!)
- 1 teaspoon vanilla extract
- 2 tablespoons milk plant based or dairy, as needed for softness
Optional Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk or plant milk
- Tiny splash of vanilla
Instructions
- In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
- In a large mixing bowl beat softened butter with dark brown sugar until light and fluffy. Add the egg, molasses and vanilla and blend until smooth.
- Add the dry mixture into the wet mixture in two additions. Mix on low until a dough forms. Add the milk to bring the dough together and keep it soft.
- Form the dough into two discs. Wrap and chill for at least 1 hour. A colder dough gives the cookies clean edges.
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment.
- Roll the dough on a lightly floured surface to just under ¼ inch thick. Cut out shapes and transfer to the baking sheets.
- Bake for 7 to 9 minutes. Pull them when the centers look slightly puffed but still soft. They will finish setting as they cool to keep that tender texture.
- Let the cookies cool on the sheet 5 minutes then move to a rack. Whisk the icing ingredients and decorate as desired.
Notes
These hold shape very well and can be re-rolled multiple times without getting tough.
For deeper flavor, chill the dough overnight.
If you want them even more plush, replace 2 tablespoons of flour with cornstarch. Feel free to add spices with your heart – I tend to go with a little more than what I recommended which is more standard! Its all about personal preference.