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Ultimate Soft and Chewy Cut-Out Gingerbread Cookies

A close-up of several rich brown soft gingerbread cookies shaped like gingerbread men, dusted heavily with sparkling white powdered sugar.
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Make the best soft gingerbread cookies that stay chewy for days. This easy recipe delivers bold holiday spice flavor and is perfect for cutting out and decorating.

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 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and brown sugar until light and fluffy, about 2 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 ingredients to the wet ingredients, mixing on low speed until just combined into a dough. 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 1 hour. This step helps the cookies hold their shape for cutting.
  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. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For softer cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Decorate with royal icing or powdered sugar glaze once fully cooled.

Notes

  • To keep these cookies soft for days, store them in an airtight container at room temperature with a slice of bread or a small piece of tortilla to maintain moisture.
  • If you skip chilling the dough, the cookies will spread more, resulting in thinner, less chewy cookies.
  • For the best flavor, use unsulfured molasses, which has a stronger, more traditional gingerbread taste.

Nutrition

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