Soft Gingerbread Cookies
These soft gingerbread cookies are a must for the holidays. They're perfectly spiced with soft centers and the perfect gingerbread taste. The best gingerbread men I've ever tried!
Servings 35 cookies*
Ingredients
Gingerbread Cookies
- 3 cups all-purpose flour
- 2 teaspoons ginger powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- ⅔ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup molasses
Royal Icing
- 2 large egg whites or 3 tablespoons meringue powder & ¼ cup water
- 1 teaspoon fresh lemon juice
- 3-4 cups powdered sugar
Buttercream Icing
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
Instructions
Gingerbread Cookies
- In a medium bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda & salt.
- In a large bowl beat together the butter and brown sugar until fluffy (about 2 minutes).
- Beat in the egg and vanilla extract, followed by the molasses.
- With the mixer on low speed, mix the flour mixture into the butter mixture about ½ at a time.
- Divide the dough into 2 equal pieces. Form each into a round, flat disc shape, and wrap each in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper.
- Take one disc out of the fridge at a time to work with. Let it warm up for 10 minutes at room temperature before rolling.
- Flour your kitchen counter & rolling pin. Then unwrap the disc of dough and sprinkle flour on both sides of it. Roll out to about ⅛-1/4 inch thick. Cut into shapes.
- Transfer cookies to the lined baking sheets and bake for 8-10 minutes, or until the tops look just set.
- Repeat with the rest of the dough, being careful not to re-roll the dough too many times.
Royal Icing
- Beat the egg whites with an electric mixer until frothy (if using egg whites).
- Add the lemon juice and 3 cups of powdered sugar to the bowl (plus the water & meringue powder if using).
- Beat for a full 5 minutes, adding in a little more powdered sugar or water if needed.
- Transfer to a piping bag and decorate the cookies.
Buttercream Icing
- Beat the butter until smooth and creamy.
- Add in the vanilla extract, then beat in the powdered sugar about ½ cup at a time until the desired sweetness is reached.
- Mix in the milk/cream 1 tablespoons at a time until the desired consistency is reached, adding a little more powdered sugar as necessary.
- Transfer to a piping bag to decorate, or frost with a knife.