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Soft and Chewy Cut-Out Gingerbread Cookies

Close-up of several soft gingerbread cookies shaped like stars, topped with smooth white royal icing.
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You can make perfectly soft and chewy gingerbread cookies that hold their shape for cutting and decorating. This recipe uses molasses for a deep, warm spice flavor that stays moist for days, making them the ultimate homemade holiday cookie.

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 granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • For decorating (optional): Royal icing or simple powdered sugar glaze

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 granulated sugar together until light and fluffy, about 2 minutes.
  3. Beat in the egg, molasses, and vanilla extract until fully 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 just combined. The dough will be thick.
  5. Divide the dough in half. Wrap each half tightly in plastic wrap and flatten slightly into a disk. Chill the dough in the refrigerator for at least 1 hour, or up to 2 days. (This chilling helps the dough hold its 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 the softest cookies, slightly underbake them; they will firm up as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate with icing once the cookies are fully cool. Store in an airtight container at room temperature to maintain the moist gingerbread treats texture.

Notes

  • To keep these cookies soft for several days, store them in an airtight container with a slice of bread or a small piece of apple; this adds moisture back into the cookies.
  • If you skip the chilling step, the dough will spread more, resulting in thinner, crispier cookies rather than the soft, chewy texture you want.
  • For the best flavor, use unsulfured molasses, which has a deeper, less bitter taste than blackstrap molasses.

Nutrition

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