When it comes to cookies… especially Christmas cookies… gingerbread cookies are my kryptonite! These warm spiced, soft cookies are festive, delicious, and impossible to resist.
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Soft Gingerbread Cookies
I bake these gingerbread cookies for my children every December, and it’s a true sign that Christmas is near. I end up making many batches of these tasty cookies because they disappear so fast!
Better The Next Day
The thing about these cookies that you have to remember is, they are WAY better the next day and beyond. It is hard to wait until the next day to enjoy them, I know, but just keep in mind they are worth the wait. And, they’ll stay perfect for quite some time. The day of, they are still soft for the most part, but the edges are crisp and the cookies are moister the following day.
It really makes such a difference I’m going to say it again, THESE COOKIES ARE WAY BETTER THE NEXT DAY!
I always bake, place in a ziptop bag, and the next day I decorate and enjoy them.
Not For Building Houses
Because these cookies soften so much they are amazing to eat, but this recipe is definitely not construction grade gingerbread. So, just stick with cut-outs for this one.
Working With The Dough
Don’t be shy with flouring the surface you are going to roll the dough on. Yes, you refrigerate the dough for at least a couple hours which does help with stickiness, BUT it’s still kinda sticky in the end. I liberally flour my rolling surface, which is a sheet of parchment paper, but as you re-roll you will likely need less flour each time.
I use my Joesph Joesph rolling pin to roll my dough 1/4″. You could also do 3/8″ if you prefer… just bake a minute or two longer if needed. Remove your baked cookies from your baking sheet right away to help them from over browning.
Decorating Your Gingerbread
Decorating these cookies with royal icing is a must in my house… it adds the perfect sweetness! Here is my royal icing recipe if you would like to try it out.
You can go to town making these cookies super fancy, but honestly, just drizzling the icing over the cookies or basic outline designs give these cookies the perfect icing to cookie ratio. Let’s not forget it adds a rustic homemade look which puts me in the holiday spirit. The kids love jumping in and icing their own cookies. No need to be a skilled cookier, just have some fun!
If you don’t want to make the icing, you can sprinkle the unbaked cookies with sugar and or an egg wash.
That’s all there is to it. You guys, I’m so excited for you to try these cookies!
Happy baking and Merry Christmas! xoxo, Katie
These gingerbread cookies are soft, delicious, and festive!
- 1 1/2 cups unsalted butter room temperature
- 1 cup brown sugar packed
- 1 cup molasses
- 2 large eggs
- 1 teaspoon vanilla
- 5 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ginger
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon cloves
Cream butter and sugar until smooth.
Beat in molasses and vanilla until combined. Scrape down the sides of the bowl.
Beat in eggs one at a time until combined.
In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
Carefully add the combined dry ingredients to the wet ingredients and mix until smooth.
Refrigerate your dough. I divide my dough in half and flatten each half between wax paper. Then place it in a large zip-top bag and refrigerate for at least 3 hours.
Preheat your oven to 350 degrees.
Roll dough 1/4"-3/8" thick depending on your preference.
Cut out your cookie and bake for 10-12 minutes. Be careful not to overbake.
Immediately remove cookies from baking sheet and cool on wire racks.
For the best results, enjoy these cookies the next day. They will soften and moisten.
These cookies are best topped with royal icing or sugar. Here is my royal icing recipe. For topping with sugar, just sprinkle sanding sugar on before your cookies bake.