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 hourhr
Cook Time10 minutesmins
Refrigerator overnight, optional12 hourshrs
Course: Cookies, Desserts, Holidays
Cuisine: American
Keyword: Soft Gingerbread Cookies
Servings: 24cookies
Calories: 166kcal
Author: Bernice
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
3cupsBread Flour
¾cupDark Brown Sugar
1tbspGround Cinnamon
1tbspGround Ginger
1tspGround Cloves
½tspSalt
¾tspBaking Soda
Wet Ingredients
¾cup6 ounces Unsalted Butter, cut into 12 pieces and softened slightly
¾cupMolasses
2tbspMilk
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.