Description
These Soft Gingerbread Cookies are perfectly soft and spiced, ideal for decorating with family during the holidays. Enjoy their delightful flavor and warm aroma with every bite!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup molasses, not blackstrap
- 1 1/2 cups powdered sugar, sifted
- 1–2 tablespoons milk
- 1 teaspoon light corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Sift together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
- Cream butter and dark brown sugar in a mixer until light and airy.
- Whisk in egg, vanilla extract, and molasses until blended.
- Gradually mix dry ingredients into wet ingredients until combined.
- Divide dough, roll out between parchment sheets, and chill for 1-2 hours.
- Cut dough into shapes and place on lined cookie sheets.
- Chill dough again before baking; then bake smaller cookies for 8-9 minutes and larger ones for 13-15 minutes.
- Cool on sheets before transferring to a wire rack for icing.
- Mix powdered sugar, milk, corn syrup, and vanilla for icing, and pipe designs on cookies.
Notes
Use fresh all-purpose flour for the best texture.
Chilling the dough helps prevent spreading during baking.
If dough is sticky, sprinkle with a little more flour while rolling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg