Name: Soft Gingerbread Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Ingredients: 3/4 cup Unsalted butter; 3/4 cup Light brown sugar; 3/4 cup Molasses; 2 teaspoons Ground Cinnamon; 2 teaspoons Ground Ginger; 1/4 teaspoon Allspice; 1 teaspoon Salt; 1 Large Egg; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 3 1/2 cups Unbleached flour

I don’t know what it is, but the smell of gingerbread takes me back to celebrating Christmas at my Great Grandparent’s house. While my husband is not a fan, I absolutely love gingerbread cookies, especially these soft gingerbread cookies. I mean nothing can beat homemade, right?

Don’t worry if you think making gingerbread cookies are outside your capabilities- we can’t all be Betty Crocker! The directions for these cookies are actually easy and straightforward!

Also, don’t feel obligated to decorate them like a traditional gingerbread men! I will admit, I’m no artist. So, some of my cookies have full icing and some have faces. I think that even if it looks bad, but tastes good, it’s not a big deal. Whether you decide to get creative or keep it simple with your icing, you can’t go wrong with this recipe!

Print Recipe

Soft Gingerbread Cookies

Prep Time30 mins

Cook Time8 mins

Total Time38 mins

Servings: 36 cookies

Ingredients

3/4 cup Unsalted butter
3/4 cup Light brown sugar
3/4 cup Molasses
2 teaspoons Ground Cinnamon
2 teaspoons Ground Ginger
1/4 teaspoon Allspice
1 teaspoon Salt
1 Large Egg
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3 1/2 cups Unbleached flour

Instructions

On low heat, melt butter in a saucepan. Mix in brown sugar until dissolved, then mix in molasses.
Remove from heat, and transfer to a mixing bowl. Let molasses mixture cool until luke warm, then whisk in egg.
Slowly whisk in flour, powder, soda and salt until a dough firms and all ingredients are thoroughly mixed.
Divide dough into 2 sections. Wrap both sections in cling wrap, place in refrigerator and let cool for at least 1 hour. You want the dough to be chilled, so that the dough isn’t sticky.
Once thoroughly chilled, preheat oven to 350 degrees.
Place dough on a well-floured surface, and roll out so that the dough is 1/4 inch thick. You can make the cookies thicker or thinner, however thinner dough will make the cookies crispy.
Cut out shapes, and place on a parchment paper lined baking sheet. Bake for 8-10 minutes.