Soft Gingerbread Cookies

Get out your cookie cutters, baking pans and lets have some fun making cookies! This holiday season enjoy my favorite Soft Gingerbread Cookies with a lovely aroma of spices and molasses. Decorate the cut-out cookies with your favorite icing, place them onto a festive plate and they will go quickly. Plus they are perfect for holiday gifts and cookie exchanges!

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Soft Gingerbread Cookies Final Picture Decorated
Soft Gingerbread Cookies

Gingerbread Recipe

Start with gathering your ingredients. I like to verify we have molasses to avoid a special trip to the supermarket! When making my Christmas Figgy Pudding that exact situation happened! I went to the pantry and there was not any molasses! The last ingredient worthy of discussion is the bread flour for a soft and chewy cookie. 

Soft Gingerbread Cookies Closeup Picture
Soft Gingerbread Cookies

Let’s make our Soft Gingerbread Cookies dough. Using a mixer at low speed blend together the flour, sugar, spices, salt and baking soda. Stop the mixer and add the butter pieces mixing until dough is sandy and resembles fine meal. Gradually add molasses and milk blending until dough is evenly moist. Cover the bowl placing in the refrigerator for a few hours or overnight to chill the dough.

When ready to make the Soft Gingerbread Cookies, line two cookie sheets with parchment paper. Prepare a large cutting board and rolling pin with flour. Divide the cookie dough into small sections. Place one section on the cutting board returning the remaining dough to the refrigerator. Roll the dough to ¼ inch thickness to cut out your gingerbread cookies. Carefully place on a cookie sheet. Bake 6 to 10 minutes in a 350 degree oven.

Decorating Soft Gingerbread Cookies

Completely cool the Soft Gingerbread Cookies before icing. Decorate the cut-out cookies with your favorite icing, place before icing. I like to use Wilton’s Decorating Icing with their decorating tips to ice the cookies. This makes it quick to decorate them without making the icing. Plus I can seal the container for later use. Store the cookies in an airtight container and keep in a cool area.

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Soft Gingerbread Cookies

Get out your cookie cutters, baking pans and lets have some fun making cookies! This holiday season enjoy my favorite Soft Gingerbread Cookies with a lovely aroma of spices and molasses. Decorate the cut-out cookies with your favorite icing, place them onto a festive plate and they will be a hit at any party.
Prep Time1 hr
Cook Time10 mins
Refrigerator overnight, optional12 hrs
Course: Cookies, Desserts, Holidays
Cuisine: American
Keyword: Soft Gingerbread Cookies
Servings: 24 cookies
Calories: 166kcal
Author: Bernice

Ingredients

Dry Ingredients

  • 3 cups Bread Flour
  • ¾ cup Dark Brown Sugar
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Ground Ginger
  • 1 tsp Ground Cloves
  • ½ tsp Salt
  • ¾ tsp Baking Soda

Wet Ingredients

  • ¾ cup 6 ounces Unsalted Butter, cut into 12 pieces and softened slightly
  • ¾ cup Molasses
  • 2 tbsp Milk

Instructions

Oven Preparation

  • Preheat oven to 350 degrees.
  • Line cookie pans with parchment paper.
  • Bake 6 to 10 minutes.

Cookie Preparation

  • Using a mixer at low speed blend together the flour, sugar, spices, salt and baking soda.
  • Stop the mixer and add the butter pieces mixing until dough is sandy and resembles fine meal.
  • Gradually add molasses and milk blending until dough is evenly moist.
  • Cover the bowl placing in the refrigerator for a few hours or overnight to chill the dough.
  • When ready to make the Soft Gingerbread Cookies, line two cookie sheets with parchment paper.
  • Prepare a large cutting board and rolling pin with flour.
  • Divide the cookie dough into small sections.
  • Place one section on the cutting board returning the remaining dough to the refrigerator.
  • Roll the dough to ¼ inch thickness to cut out your gingerbread cookies.
  • Carefully place on a cookie sheet.
  • Bake 6 to 10 minutes in a 350 degree oven.
  • Completely cool cookies before icing.
  • Store the cookies in an airtight container and keep in a cool area.

Notes

I like to use Wilton’s Decorating Icing with their decorating tips to ice the cookies. This makes it quick to decorate them without making the icing. Plus I can seal the container for later use.
Calories are approximate based upon cookie size and decorations.
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