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.
Refrigerator overnight, optional12hrs
Course: Cookies, Desserts, Holidays
Keyword: Soft Gingerbread Cookies
Cookie cooling rack
Mixing bowl and mixer (ie., stand up mixer or hand mixer)
Gingerbread cookie cutters
Board to rollout cookie dough
¾cupDark Brown Sugar
¾cup6 ounces Unsalted Butter, cut into 12 pieces and softened slightly
Preheat oven to 350 degrees.
Line cookie pans with parchment paper.
Bake 6 to 10 minutes.
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.
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.