Spreading Joy with Homemade Soft Gingerbread Cookies
‘Tis the season to be jolly, or as I like to say, ’tis the season to eat cookies shaped like little people and pretend we’re giants with a penchant for snacking on tiny houses. That’s right, we’re diving into the magical world of gingerbread cookies! So, dust off your apron and get ready for a cookie adventure that’s as sweet as grandma’s secret recipe (minus the mysterious ingredient that no one talks about).
These soft gingerbread cookies are more than just a delicious treat – they’re the holiday version of edible stand-up comedy. The kitchen becomes the stage, and the aroma of spices is the opening act that sets the scene for the main event: creating cookies that are so charming, they’ll make even the Grinch crack a smile. Join me on this journey as we blend ingredients, roll out dough, and transform our kitchen into a bakery of laughter and cheer. It’s time to bake up some joy and let the giggles commence!
Step-by-Step Instructions
Preheat oven to 375°F/190°C/Gas Mark 5.
In a large bowl of a stand mixer, beat the room temperature butter and sugar together for about 30 seconds.
Then add the egg and mix until thoroughly combined. Add all the remaining ingredients except for the flour and mix again.
Now add the flour gradually, and on a slow speed so you don’t have a flour flying all over the kitchen.
Divide dough into approximate thirds (dough will be very soft and wet), sandwich each third between wax paper or plastic wrap, roll or press into discs about 1/2” thick and chill for at least 30-60 minutes (overnight will work too).
Remove wax paper and roll dough out onto a lightly floured surface to 1/8” or slightly thicker and cut into desired shapes.
Place on sheet pans lined with silpat® baking mats, or parchment paper and chill in the refrigerator for 8-10 minutes.
Bake for 6-8 minutes or until edges are set. Cool on wire rack. Decorate with royal icing.
Pro-Tip!
Adding pieces of bread to the container of cookies will keep them soft, or make them soft again.
Soft Gingerbread Cookies
Ingredients
Soft Gingerbread Cookies
- 1/2 Cup Unsalted Butter room temp
- 1/2 Cup Dark Brown Sugar packed
- 1 Egg extra large
- 3/4 Cup Dark Molasses
- 1 1/4 Teaspoon Ground Ginger
- 1 Teaspoon Cinnamon
- 1/3 Cup Buttermilk Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Cloves ground
- 1/8 Teaspoon Allspice ground
- 1/8 Teaspoon nutmeg ground
- 3 1/2 Cups All Purpose Flour
Royal Icing (Double Batch)
- 4 Cups Powdered Sugar
- 1 Tablespoon Meringue Powder
- 7 Tablespoons Water
Instructions
- Preheat oven to 375°F/190°C/Gas Mark 5.
- In a large bowl of a stand mixer, beat the room temperature butter and sugar together for about 30 seconds.
- Then add the egg and mix until thoroughly combined. Add all the remaining ingredients except for the flour and mix again. Now add the flour gradually, and on a slow speed so you don’t have a flour flying all over the kitchen.
- Divide dough into approximate thirds (dough will be very soft and wet), sandwich each third between wax paper or plastic wrap, roll or press into discs about 1/2” thick and chill for at least 30-60 minutes (overnight will work too).
- Remove wax paper and roll dough out onto a lightly floured surface to 1/8” or slightly thicker and cut into desired shapes.
- Place on sheet pans lined with silpat baking mats, or parchment paper and chill in the refrigerator for 8-10 minutes.
- Bake for 6-8 minutes or until edge are set. Cool on wire rack. Decorate with royal icing.
Royal Icing
- Mix all royal icing ingredients together except the last 2 tablespoons of water. Check consistency before adding the rest. You want thin, but not watery. If it gets too thin, add more powdered sugar. If it gets too thick, add more water. Add food coloring (I prefer gel colors because they are brighter, more intense and less watery.)
Nutrition
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