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Soft Gingerbread Cookies

Soft, chewy gingerbread cookies with warm ginger, cinnamon and molasses. Easy to roll, cut and decorate with simple icing.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Course Dessert, Holiday Treats
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Cookies:

  • 2 1/4 cups all-purpose flour spooned and leveled, plus more for rolling
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened (1 1/2 sticks)
  • 3/4 cup packed brown sugar
  • 1 large egg room temperature
  • 1/3 cup unsulphured molasses
  • 1 tsp pure vanilla extract

Simple icing:

  • 2 cups powdered sugar
  • 2 to 3 tbsp milk
  • 1/2 tsp pure vanilla extract

Instructions
 

  • In a bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
  • In a large bowl, beat the butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg, molasses and vanilla.
  • Add the dry ingredients and mix on low just until a soft dough forms. Divide in half, flatten into discs, wrap and chill for at least 2 hours.
  • Heat the oven to 350°F (175°C) and line baking sheets with parchment. On a floured surface, roll the dough to 1/4 inch thick and cut into shapes. Place 1 inch apart on the sheets.
  • Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft. Cool on the pan for 5 minutes, then move to a wire rack.
  • Whisk the powdered sugar, milk and vanilla into a thick icing. Pipe or spread on the cooled cookies and let set for 1 hour.

Notes

Make ahead: Chill the dough up to 3 days, or freeze the wrapped discs up to 3 months. Thaw overnight in the fridge.
Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
Reheat: Not needed. Freeze baked, un-iced cookies up to 3 months.
Variations: Roll thicker (3/8 inch) for extra soft cookies. Add 1/4 tsp black pepper for more spice. Dip half in melted white chocolate instead of icing.
Keyword christmas cookies, gingerbread cookies, gingerbread men, soft gingerbread cookies