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The Best Soft Gingerbread Cut-Out Cookies Recipe

A stack of four rich, dark brown soft gingerbread cookies generously coated in sparkling white sugar crystals.
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Make cozy holiday treats with these soft gingerbread cookies, perfect for festive baking. This easy recipe gives you the best chewy gingerbread cookies with warm spice and rich molasses flavor, ideal for cutting out shapes.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1 egg white for brushing before baking

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 3 minutes.
  3. Beat in the molasses, egg, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling is key for soft, no-spread cookies.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. This thickness helps keep the cookies soft.
  8. Use your favorite cookie cutters (like gingerbread men or stars) to cut out shapes and carefully transfer them to the prepared baking sheets.
  9. If you want a slight sheen or to help decorations stick later, lightly brush the tops of the cookies with a beaten egg white.
  10. Bake for 8 to 10 minutes. For soft gingerbread cookies, watch carefully; the edges should look set but the centers should still appear slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest texture, avoid overbaking. Remove them when the edges are just starting to firm up.
  • If you plan to decorate with royal icing, wait until the cookies are completely cool.
  • If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes.

Nutrition

Find it online: https://cookincorner.com/soft-gingerbread-cookies-recipe/