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Soft Gingerbread Cookies

These soft gingerbread cookies are perfectly spiced with ginger, cinnamon, and cloves, offering a delightful chewiness and classic holiday flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 3 cups All-purpose flour
  • 1.5 tsp Baking soda
  • 2 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground cloves
  • 0.5 tsp Salt
  • 0.75 cup Unsalted butter softened
  • 0.75 cup Brown sugar packed
  • 0.5 cup Molasses
  • 1 Large egg
  • 1 tsp Vanilla extract
Icing (Optional)
  • 2 cups Powdered sugar
  • 2 tbsp Milk
  • 0.5 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Rolling pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper

Method
 

Preparation
  1. Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a bowl.
  2. In a separate bowl, cream the softened butter and brown sugar until fluffy, then beat in the molasses, egg, and vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms; divide into two disks, wrap, and chill for at least 1 hour.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper; roll out one disk of dough to ¼-inch thickness on a floured surface.
  2. Cut out desired shapes using cookie cutters and carefully transfer them to the prepared baking sheets, spacing them apart.
  3. Bake for 8-10 minutes until the edges are set and lightly golden; cool on the baking sheet for a few minutes before moving to a wire rack.
Decorating (Optional)
  1. Whisk together powdered sugar, milk, and vanilla extract until smooth; drizzle or spread the icing onto the completely cooled cookies and allow it to set.

Notes

For best results, ensure your butter and eggs are at room temperature. Do not overbake the cookies, as they will continue to firm up as they cool. The dough can be made ahead and chilled for up to 2 days.