I think hubby ate a half dozen of these yesterday and would have kept going if I had not cut him off.
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Are you a fan of gingerbread? I absolutely love it. I like the soft and chewy kind not the hard need to soak in milk kind. These easy Soft Gingerbread Cookies are the best. One of the key ingredients is molasses. Which by itself is not the best tasting ingredient but lookout when you mix it with butter, sugar, flour and fall baking spices. Considered yourself warned because these cookies are amazing!!
How do you decorate gingerbread men cookies?
When it comes to giving your cookies a festive look, you can’t go wrong with royal icing. It’s the absolute go-to for cookies because it’s easy to use while wet, dries hard, and has a delicious taste. It makes for delicious cookies that are easy to stack and store.
You can adjust the consistency of your royal icing by adding more or less water to any recipe.
If you’re decorating classic cookies (like the ones pictured here) using royal icing with a firm to wet consistency is best. Use a firm consistency to define the edges and outline your designs, and then use watery royal icing to fill in large areas.
If you’re making a gingerbread house, make your royal with a firm consistency so that it will quickly bond the pieces of gingerbread together. Once you’ve got the framework of the gingerbread house and other accents, then you can follow up and fill large areas with watery royal icing.
If you have any other questions about to use or prepare royal icing, be sure to check out this post!
Notes & tips for these gingerbread cookies
- If you’re doing a lot of holiday baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
What is molasses?
Molasses is the dark, sweet syrupy by product from refining sugar cane or sugar beets into sugar. It is a different type of sweetener just like honey or agave syrup and is often used to produce a certain type of flavor. Just as honey produces a different taste than sugar so does molasses. It is next to impossible to describe but you will know it when you smell and love it when you mix it in this cookie batter.
These delicious cookies are perfect for your holiday gift giving, cookie exchanges and parties. They are quick to come together and they freeze exceptionally well.
Can you roll these Gingerbread Cookies for cutting into shapes?
Yes you most certainly can. Divide the dough in half and shape as round mounds. Cover each fully with plastic wrap and place in refrigerator for at least four hours up to three days. Remove from fridge and place on generously floured surface, using rolling pin covered with flour roll to one-quarter to one-third inch thick. Using cookie cutters cut and place on parchment covered baking sheets one inch apart. Combine and re-roll scraps. Bake at 350 degrees for eight to twelve minutes. After five minutes remove to cookie cooling racks. Cool completely and decorate as desired.
How to freeze Soft Gingerbread Cookies.
After baking let the cookies fully cool. Double wrap in Ziploc freezer bags (removing as much air as possible) and place in sturdy freezer containers. Place in freezer for up to two months. When thawing remove from all packaging and place on serving plates in single layer until they are thawed. Once thawed they can be stacked for serving, packed in airtight containers, or packaged for gift giving. It is the condensation that builds up in the freezer bags that ruins the cookies.
If you like gingerbread you have got to try these cookies. They are delicious, dependable and easy to prepare. They freeze well, package well and are prefect for holiday gift giving! What’s not to love about them?
Other cookies you will love!!
These scrumptious Soft Gingerbread Cookies are so full of flavor, slightly crispy on the edges and soft and chewy on the inside
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 36
- Category: Cookies
- Method: Baking
- Cuisine: American
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup brown sugar
- 1 egg
- 2 tablespoons prepared dark coffee
- 1/4 cup molasses
- 1/4 cup white sugar
- Preheat oven to 350 degrees.
- In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt. Set aside.
- Using mixer cream butter and brown sugar until light and fluffy. Stir in egg, coffee and molasses. Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters. Shape dough into one inch balls and roll through white sugar.
- Place on parchment covered baking sheets one inch apart. Bake for 12-14 minutes. After 5 minutes move to cookie cooling racks.
If rolling the dough and cutting; these cookies will become more crisp. Much of the aeration is removed by rolling the cookies. The cooking time for cut cookies is reduced to 8-12 minutes. I suggest you run a test run with 1-2 cookies to establish optimum cooking time.
Keywords: gingerbread cookies, ginger cookies, Christmas cookies, gingerbread recipe, cookies, soft cookies, soft ginger cookies
What You Need to Decorate Christmas Cookies:
SOFT GINGERBREAD COOKIE RECIPELike this recipe? Pin it to your Cookie board!Follow Home. Made. Interest. on Pinterest
- 3/4 c Butter softened
- 1 c Light brown sugar packed
- 1 Egg
- 3/4 c Molasses – we have this!
- 4 c All-purpose flour
- 1 1/2 tsp Baking soda
- 3 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- ½ tsp Allspice
- 1/4 tsp Salt
- 1 tbsp Meringue Powder
- 1 ½ c Powdered Sugar
- 1 ½ tbsp Water
- ¼ tsp Vanilla Extract
- In the bowl of your mixer add butter and sugar. Cream together until fluffy.
- Add molasses and egg to the butter mixture and continue mixing until molasses is fully incorporated.
- In a small bowl whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt.
- Add the dry ingredients to the mixing bowl 1 cup at a time until the dough comes together and the flour is fully mixed in.
- Remove dough from the mixer, cut in half, and pat into two disks. Wrap each disk in plastic wrap and chill for 1 hour.
- Right before dough has finished chilling preheat oven to 350 degrees F.
- After an hour remove dough from the refrigerator and roll out to ¼” thickness.
- Using your cookies cutters cut out your cookies. Press dough scraps back together and roll out again until all of the dough is used.
- Bake for 8-10 minutes. Or until the edges of your cookies just start to darken.
- Let cookies cool on a cooling rack.
- While cookies cool make the royal icing by mixing all of the ingredients in a bowl and whisking until the icing is stiff. You can add water one tablespoon at a time (it won’t take much!) if you would like to thin the icing down for pouring rather than piping.
- Decorate cookies, let icing firm up and enjoy!
Note: You can make this dough ahead of time and wrap tightly in plastic wrap and store in a freezer bag or airtight container in the freezer until you are ready to use. When ready to make cookies thaw the dough in the refrigerator overnight and then proceed with the instructions for rolling and baking.