Filled with delicious spices and pleasant aromas, these delicious soft gingerbread cookies are the ideal way to create holiday baking memories. They are very easy to cut, keep shape and stay soft for a few days!
Perfect soft gingerbread cut cookies
The holidays are all about tradition for me. One thing that brings memories, family time and fun together is food! I think baking holidays with your kids is one of the best ways to create these traditions and memories with your family. Not only is the gingerbread delicious, it is also very fun to make and decorate with kids!
This super soft, perfect gingerbread cookie recipe makes everyone who has tried it a gingerbread lover. Not only are they very delicious, they can be simply made and the dough is easy to use! Adding to the fabulous aroma makes the whole house smell like Christmas. They add a beautiful addition to the holiday cookie board and are perfect for gifts! I’m sharing my tried and tested tips that will ensure you’ll get delicious gingerbread cookies that will stay soft and chewy for days. So break those cutters and let’s bake!
The ingredients you need to make these soft gingerbread cookies:
- Molasses– I love grandma’s dark molasses. Do not use black planted molasses.
- brown sugar– Brown sugar will help keep the gingerbread cookies chewy.
- All-purpose flour– I usually use regular flour, but in the past I have made them with whole wheat flour or a combination of the two.
- butter– I like to use salty butter.
- Egg
- Cinnamon, ginger and cloves– This combination makes for delicious spiced cookies. For a stronger ginger flavor, you can also add fresh ginger or chopped crystalline ginger.
- baking soda
- Salt
- Pure vanilla extract
How to Make Gingerbread Cookies:
- Stir dry the ingredients. In a large mixing bowl, add flour, cinnamon, ginger, cloves, salt and baking soda. Stir to combine and set aside.
- Beat the wet ingredients. In a bowl of stand mixer and soft butter, brown sugar and eggs. Defeat at medium speed until light and fluffy. Add molasses and vanilla extract and continue mixing until well combined.
- Combined. Add the dry ingredients to the stand mixer and mix until combined. The dough should be thick and a little sticky.
- Cool the dough. Divide the dough in half and wrap each piece of dough with plastic wrap. Only by flattening a little can the disc be made. Refrigerate the dough for at least 60 minutes until overnight. It is important to cool the dough, otherwise your cookies will spread out when baking.
- Roll out and cut into shapes. Once the dough has cooled, remove it from the plastic wrap and place it on a slightly floured surface. Sprinkle the top of the dough with more flour and roll the dough to about 1/4 inch thick. Cut into shapes and place on a baking sheet lined with parchment paper. Place the cookies on a parchment baking sheet. This is my favorite parchment. The pre-loaded baking tray is pre-cut to help your cookies bake more evenly, prevent them from sticking and keeping the pan super clean!
- bake. Bake at 350 degrees for 8-10 minutes or only fixed. This is important if you want soft gingerbread cookies. Let cool completely before decorating.
- Make frosting. Add powdered sugar, vanilla, water and corn syrup to the mixing bowl. Use a manual blender to stir until smooth and creamy. It’s really thick – you can add teaspoons or so of water to dilute it if necessary. Once you have the correct consistency, add to the pipe bag.
- Decorate your gingerbread cookies. Send frosting as you wish to your cookies! Add sprinkles now – the frosting will harden as it drys.
- enjoy! The remaining cookies will be kept fresh in an airtight container for 3 weeks at a rate.
Tips and suggestions
Decorate gingerbread cookies.
You can use the classic royal frosting, but I like to use simple powdered icing on gingerbread cookies. It is easy to make, easy to use when decorating, and harden when drying – which makes these cookies easy to stack and pack. I bought a pack of disposable piping bags, which are perfect for detailed decoration. Just cut a little from the tip and voila! No piping skills required. Small hands are also easy to manage. Because this icing changes very quickly, make sure to add sprinkles as soon as possible after decorating.
How do you get soft gingerbread cookies?
There are a few things you need to do to ensure a beautiful, soft gingerbread cookie. Make sure you cool the dough thoroughly before baking. This will help your cookies maintain shape and avoid diffusion. Secondly, avoid adding too much flour. The dough will be sticky, but it can be easier to use after cooling. You also need to make sure that the dough is not too thin. Finally, make sure you don’t bake! The cookies look soft but continue to set up as they cool. You end up with delicious chewy gingerbread cookies!
How long does gingerbread cookies last?
The remaining gingerbread cookies will remain fresh for 3-4 weeks while stored in an airtight container. If cookies get tough, you can shorten them by placing a slice of fresh bread in the container. They will absorb moisture from the bread and become friendly and chewy!
Looking for more holiday baking recipes?
Soft gingerbread cut cookies
Gingerbread cookies are filled with delicious spices, a delicious aroma, and are the ideal cookies to create holiday baking memories. These delicious gingerbread cookies are so easy to cut, keeping their shape and keeping them soft for a few days!
Serve: twenty four cookie
Calories: 153KCAL
cookie
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In a large mixing bowl, mix flour, baking soda, salt, ginger, cinnamon and cloves well until well combined.
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In a stand mixer, beat soft butter, brown sugar and eggs at medium speed until almost whipped. Add molasses and vanilla and continue mixing until well combined. Stir gradually dry the ingredients until smooth. The dough will be thick and a little sticky – that’s what it should be!
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Divide the dough into two even pieces and wrap each piece of dough with plastic wrap, then slightly turn it into a disc shape. Refrigerate for at least 60 minutes until overnight. It is important to cool the dough, otherwise your cookies won’t retain their shape when baking.
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Preheat the oven to 350°F. Paint cookie paper with parchment paper.
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Once the dough has cooled, remove the plastic wrap and place a piece of dough on the surface of the flour. Sprinkle flour on the dough and roll pins. The dough will harden, but should soften when you roll out.
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Roll the dough to about 1/4 inch thick. Cut the cookies with your favorite cookies and place the cookies on a baking sheet about 1 1/2 inches apart.
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Bake for 8-10 minutes (lower time will give you softer cookies)
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Remove the cookie plate from the oven and allow the cookies to stand until the cookies are firm enough to move onto the wire rack. Once the cookies are cool, you can decorate!
freeze
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Add ingredients to a medium bowl. Use a manual blender to mix the frosting together. It will be very thick – if your hand blender makes it thick, use a spoon until it falls slightly. If it needs to be diluted, add another teaspoon of water. After the frosting is correct for consistency, shovel it into a squeeze bottle with a small tip or a pipe bag with a small tip.
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You can create designs with lines and points, or you can create smooth frosting areas. To do this, first outline the boundaries, then fill the middle, allowing the icing to settle until the area is filled. Use a toothpick to fill any gaps by spreading the frosting and then applying cookies on the counter a few times to help the frosting settle into a smooth, even even layer.
Calories: 153KCAL | carbohydrate: 25g | protein: 2g | Fatty: 5g | Saturated fat: 3g | Polyunsaturated fat: 0.3g | Monounsaturated fat: 1g | Trans fat: 0.2g | cholesterol: 14mg | sodium: 140mg | Potassium: 166mg | fiber: 1g | sugar: 12g | Vitamin A: 159IU | Vitamin C: 0.01mg | calcium: 29mg | iron: 1mg
