Soft Gingerbread Cutout Cookies
Gingerbread Cookies are full of yummy spices, a delicious aroma, and are the perfect cookie to create holiday baking memories with. These delicious gingerbread cookies are super easy to cutout, hold their shape and stay soft for days!
Servings 24 cookies
Calories 153kcal
Ingredients
Gingerbread Cookies
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 teaspoons ground ginger
- 3 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup butter softened
- 3/4 cup packed brown sugar
- 1 large egg room temperature
- 2/3 cup dark molasses (not blackstrap) Grandma's brand is my favorite
- 2 teaspoons pure vanilla extract
Gingerbread Cookie Icing
- 2 cups powdered sugar
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons warm water
- 1 teaspoon light corn syrup
Instructions
Cookies
- In a large mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a stand mixer, beat softened butter, brown sugar, and egg on medium speed until almost whipped. Add molasses, and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until smooth. The dough will be thick and a bit sticky - this is how it should be!
- Divide the dough into two even pieces and wrap each piece of dough in plastic wrap and slightly flatten into a disc shape. Refrigerate for a minimum of 60 minutes and up to overnight. Chilling the dough is important or your cookies will not hold their shape when baking.
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- After your dough has chilled, removed the plastic wrap and place one disc of dough on a floured surface. Sprinkle flour over dough and rolling pin. The dough will be stiff, but should soften as you roll it out.
- Roll dough to about 1/4-inch thick. Cut out cookies with your favorite cookie cutter and place cookies on baking tray about 1 1/2 inches apart.
- Bake for 8-10 minutes (the lower time will give you softer cookies)
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. Once your cookies are cool, you can decorate!
Icing
- Add ingredients to a medium bowl. Use a hand mixer to blend the frosting together. It will be super thick - if its took thick for your hand mixer, use a spoon until it thins out a bit. You can add another teaspoon of water if you need to thin it out. Once the icing is the right consistency, scoop it into a squeeze bottle with a small tip or a piping bag with a small tip.
- You can create designs with lines and dots, or you can also create areas of smooth frosting. To do this, first outline the border, then fill in the middle and let the frosting settle until it has filled in that area. Use a toothpick to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
