Soft and chewy gingerbread cookies


This classic gingerbread cookie recipe is smooth and delicious. While I love crisp gingerbread for a gingerbread house, my preference for cookies is soft and chewy.

This recipe makes a perfect dough for cut-out shapes (eg Sugar sweets) with all the flavor of cinnamon and spice you love from gingerbread.

Gingerbread cookies are my husband’s favorite cookies, and I make this recipe a few times each holiday season. I hope you enjoy it as much as we do!

Related recipes: Our best cookie recipesAnd the Fan cookiesAnd the Peanut butter blossoms.

  • 1 cup (2 stalks) unsalted butter, at room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 2 tablespoons of white vinegar
  • 1 cup Dark molasses
  • 5 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • salt 1/2 tsp
  • 2 teaspoons of ground ginger
  • 2 teaspoons ground cinnamon
  • 2 tsp Pumpkin pie spice
  • 1 tsp ground carnation

How to make gingerbread:

  1. Mix the flour with baking soda, salt and all the spices. Set the mixture aside.
  2. In the bowl of a stand mixer, combine the butter and sugar and beat until the mixture is completely combined — about 3 minutes. Scrape sides if necessary.
  3. Slowly add the molasses, eggs, and vinegar until the mixture is completely combined. It is normal for the mixture to appear curdled.
  4. Slowly add flour mixture, scraping down sides as needed. Make sure the bottom and top of the bowl are completely combined. If the dough is crumbly, it has not been fully mixed.
  5. Divide the dough into 3-5 flat balls and cover with plastic wrap.
  6. Chill the dough for at least 30 minutes before rolling it. Cooling is an essential step for creating cut-out shapes with beautiful edges. If you skip this step, the cookies may lose some shape while baking.
  7. Preheat the oven to 350 degrees.
  8. Roll the dough with a small amount of flour as necessary. I use Butter paper To roll if my dough is sticky at all. The dough should be about ½ inch thick for a nice, soft biscuit.
  9. Place the cut out shapes on a parchment-lined baking sheet. Collect the shapes and reroll them as needed. You don’t need to refrigerate the dough again unless it becomes very soft.
  10. Bake the cookies at 350 degrees for 10 minutes. Allow the cookies to cool in the pan for 5 minutes before transferring them.
  11. Decorate your cookies as you like. used This is the royal recipe for garnish. We also have a file Vegan icing recipe.

Tips for making gingerbread cookies:

  • If you prefer crunchy gingerbread, simply roll out the dough (1/4 inch thick) and bake for 12 minutes instead of 10.
  • You can use light or dark molasses, but don’t use black molasses or cooking molasses or the cookies will turn bitter. I used the brand The original granny molasseswhich is easy to find in the United States
  • Here is a link to Christmas cookie cutters used.

More holiday recipes:

Other recipes you may like:

Instructions

How long can you keep the dough in the refrigerator?

While the minimum cooling time for dough is 30 minutes, there really is no maximum. You can keep the dough in the refrigerator for up to 3 days without problems.

Can you freeze this dough?

yes. This recipe makes a lot of batter, so if you can’t use it up within two to three days, freeze it for a future cookie session.


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Cut delicious holiday cookies

fruit 36 biscuit

to equip 10 minute

Break time 30 minute

cook 10 minute

the total 50 minute

instructions

  • Mix the flour with baking soda, salt and all the spices. Set the mixture aside.

  • In the bowl of a stand mixer, combine the butter and sugar and beat until the mixture is completely combined, about 3 minutes. Scrape sides if necessary.

  • Slowly add the molasses, eggs, and vinegar until the mixture is completely combined. It is normal for the mixture to appear curdled.

  • Slowly add flour mixture, scraping down sides as needed. Make sure the bottom and top of the bowl are completely combined. If the dough is crumbly, it has not been fully mixed.

  • Divide the dough into 3-5 flat balls and cover with plastic wrap.

  • Chill the dough for at least 30 minutes before rolling it. Cooling is an essential step for creating cut-out shapes with beautiful edges. If you skip this step, the cookies may lose some shape while baking.

  • Preheat the oven to 350 degrees.

  • Roll the dough with a small amount of flour as necessary. I use parchment paper for wrapping if the dough is at all sticky. The dough should be about ½ inch thick for a nice, soft biscuit.

  • Place the cut out shapes on a parchment-lined baking sheet. Collect the shapes and reroll them as needed. You don’t need to refrigerate the dough again unless it becomes very soft.

  • Bake the cookies at 350 degrees for 10 minutes. Allow the cookies to cool in the pan for 5 minutes before transferring them.

  • Decorate your cookies as you like. used This is the royal recipe for garnish. We also have a file Vegan icing recipe.

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Nutrition facts

Soft and chewy gingerbread cookies

amount for each service

% Daily Value*

* Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Feeding is calculated automatically, using Spoonacular, for your convenience. Where applicable, we recommend using your own nutrition accounts.



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