Soft Gingerbread Cookies
Servings 35 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.