Introducing Soft Gingerbread Cookies – they’re easy to whip up and oh-so-soft and chewy! Whether you enjoy them plain or decked out with your favorite royal icing, these cookies are a holiday essential that everyone in the family will adore.
Why You’ll Love This Recipe:
- These Soft Gingerbread Cookies are a breeze to make!
- Packed with the warm flavors of molasses and ginger that we all crave during the holiday season.
- Perfect for Christmas gatherings or any festive occasion.
- Ideal for gifting in homemade DIY gift boxes.
- Enjoy them plain or get creative with your favorite icing and decorations.
- They make for a fun decorating activity, especially for the little ones.
- While this recipe yields soft and chewy cookies, they can easily be made crunchy if that’s your preference.
- Shape them into whatever festive design you fancy using your favorite cookie cutters!
Helpful Tips and Tricks:
- Remember to chill the dough for at least an hour before rolling it out. If it’s been chilling longer, knead it for a minute or two to soften it slightly before cutting out your cookies.
- Feel free to use any cookie cutter shape you like! Candy canes, gingerbread men, and snowflakes are classic choices.
- For softer cookies, bake for 12 minutes, or extend the baking time to 14 minutes for a crunchier texture.
- You can prepare the dough ahead of time and store it in the fridge for 2-3 days before baking.
Frequently Asked Questions:
- Can I make this recipe gluten-free?
While all-purpose flour works best, you can experiment with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. Just note that the texture may vary slightly. - What kind of icing can I use?
You can whip up a simple royal icing using powdered sugar, vanilla, and milk of your choice. - Can I make this recipe without an egg?
Although it hasn’t been tested, you could try using a flax egg as a substitute. If you give it a go, share your experience in the comments below!
Soft Gingerbread Cookies
Ingredients
Gingerbread Cookies:
- 1/2 cup grass-fed butter or plant-based alternative
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup cane sugar
- 1/3 cup blackstrap molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tbsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Royal Icing:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tsp milk of your choice
Instructions
- Cream together the softened butter, brown sugar, and cane sugar in an electric mixer until well combined.
- Add the egg, vanilla extract, and molasses, and mix until light and fluffy.
- Switch to a paddle attachment and add the flour, cinnamon, ground ginger, nutmeg, baking soda, and salt. Mix until combined, then cover and chill the dough in the fridge for at least an hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Flour a clean surface and roll out the dough to your desired thickness (around 1/3-1/2 inch). Use cookie cutters to cut out your cookies and place them on the baking sheet.
- Bake for 12-14 minutes, then allow the cookies to cool before decorating with icing or enjoying as is!
Notes
- Remember to chill the dough before rolling it out.
- Get creative with your choice of cookie cutter shapes.
- Adjust the baking time for softer or crunchier cookies.
- The dough can be refrigerated for a few days before baking.