Soft Gingerbread Cookies with Icing
These soft cut-out gingerbread cookies are made for decorating. The dough rolls smoothly, cuts cleanly, and bakes up tender without spreading or turning crisp. Dark brown sugar and molasses give them depth, while a short bake keeps the centers plush and forgiving. This is the kind of gingerbread that stays soft for days and still holds its shape, making it perfect for classic gingerbread people, houses, and all the cozy holiday shapes you want to ice and gift.
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
For extra soft cookies, do not overbake. They should look slightly underdone when they come out.
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.
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.