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Super Soft Gingerbread Cookies

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Add these Super Soft Gingerbread Cookies to your holiday baking this year! The ingredients are simple and produce the BEST, softest and most incredible cookies.
Course Desserts & Sweet Treats
Cuisine American, Dutch, European, German
Keyword baking, Christmas, cookies, gingerbread, holiday
Prep Time 18 mins
Cook Time 27 mins
Additional Time 2 hrs
Total Time 2 hrs 45 mins
Servings 36 cookies
Calories 109
Author Laurie McNamara

Ingredients

FOR THE COOKIES:

  • 3-1/2 cups unbleached all-purpose flour
  • 1-1/2 tablespoons [gingerbread spice mix]
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup brown butter
  • 3/4 cup dark brown sugar
  • 3/4 cup unsulphured molasses
  • 1 large egg

FOR THE ICING:

  • 2 cup powdered sugar sifted
  • 3 to 4 tablespoons milk as needed
  • 1 splash pure vanilla extract

Instructions

  • In a mixing bowl, measure and add flour, gingerbread spice, kosher salt, baking powder and baking soda. Whisk to combine.
  • In the bowl of your stand mixer, fitted with the paddle attachment, add the (cooled) browned butter, dark brown sugar, molasses and egg. Mix on low to medium-low until combined.
  • With your mixer on low, gradually add some of the flour mixture to the wet, mixing until just incorporated. Scrape the bowl as you go.
  • Divide the dough into half. Shape into rectangles, wrap tightly in plastic wrap and chill for 2 hours or overnight.
  • When the dough has chilled. Preheat yoru oven to 350° and lightly dust a clean work surface with flour.
  • Working with 1 of the rectangles, roll 1/4-inch thick. Stamp out gingerbread shapes and place onto a rimmed baking sheet lined with a silicone mat or parchment paper. Gather scraps of dough, roll out and stamp enough to make 1 dozen. Refrigerate the pan of cookie shapes while repeating with second rectangle of dough.
  • Save any remaining scraps from both batches, shape into a rectangle, wrap and refrigerate. You need them to make 3 dozen.
  • Bake the first batch for 8 to 9 minutes on the middle rack of your preheated oven while refrigerating the second batch. Once baked, remove the cookies from the oven and allow them to rest on the pan for 2 minutes before transferring to a wire rack to cool.
  • Repeat with the second refrigerated batch.
  • Meanwhile roll out the last of the dough and stamp out cookies. Refrigerate until ready to bake.
  • Allow the cookies to cool completely befor icing.

PREPARE THE ICING:

  • In a mixing bowl, sift the powdereed sugar through a mesh sieve.
  • Gradually add milk, a little at a time, as you whisk until smooth. The consistancy should be squeezable yet not runny.
  • Add a splash of vanilla, stirring to combine.
  • Pour the icing into a squeeze bottle or use a piping bag or plastic baggy with the corner snipped off to decorate. If the frosting too thick you can add more powdered sugar and if it’s too thick, just add a splash of milk at a time until you’ve reached the desirable consistency. Alternatively I’ve found that I can use a toothpick to manipulate the icing easily when the icing is too thick.
  • If you're not doing elaborate decorating, consider halving this icing recipe.

Notes

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Nutrition

Serving: 1g | Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Sugar: 12g