Soft Gingerbread Cookies Final Picture Decorated closeup

Soft Gingerbread Cookies

Jump to Recipe

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!

Soft Gingerbread Cookies on a green placemat with a Christmas Box and Christmas bird house behind them
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. 

Close up of Gingerbread Cookies on a green placemat
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.

Thank You for Following Supper Plate

Pinterest
Instagram
Facebook

You May Also Enjoy

Shamrock Sugar Cookies
Chocolate Drop Cookies
Sour Cream Drop Cookie
Double Chocolate Chip Cookies
Soft Gingerbread Cookies
Peanut Butter Blossoms
Kitchen Sink Cookies
Caramel Cookies
Peppermint Candy Cane Cookies
Ginger Snap Cookies

Soft Gingerbread Cookies Final Picture Decorated

Soft Gingerbread Cookies

Bernice
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.
5 from 4 votes
Prep Time 1 hr
Cook Time 10 mins
Refrigerator overnight, optional 12 hrs
Course Cookies, Desserts, Holidays
Cuisine American
Servings 24 cookies
Calories 166 kcal

Equipment

  • Cookie sheets
  • Cookie cooling rack
  • Parchment paper
  • Flour sifter
  • Mixing bowl and mixer (ie., stand up mixer or hand mixer)
  • Rolling Pin
  • Gingerbread cookie cutters
  • Board to rollout cookie dough

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

  • Sift the flour and spices removing any lumps.
  • 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.
Keyword Soft Gingerbread Cookies

18 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

We appreciate 5 Stars if you enjoyed this Recipe. Thanks for the Love!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: