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Recipe for Soft Gingerbread Cookies

My recipe for soft gingerbread cookies is a delicious, twist on the traditionally hard cookies. They're chewy and will stay soft even days after baking! Save this recipe so you can make it each holiday!
5 from 4 votes
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Course: Dessert, Snack, treat
Cuisine: European
Keyword: recipe for soft gingerbread, recipe for soft gingerbread cookies, soft gingerbread, soft gingerbread cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 25 cookies
Author: Rachel

Equipment

  • Electric Mixer
  • Parchment paper
  • Cooling rack

Ingredients

Ingredients for the Gingerbread

  • 2 cups flour Plus addition 1/3 cup of flour for rolling
  • 2 sticks unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/3 cup molasses
  • 1 1/2 Tbsp. Dutch processed cocoa powder
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 1/2 tsp. salt

Ingredients for the icing

  • 1 cup confectioners' sugar
  • 1 Tbsp. unsalted butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1-2 tbsp. milk

Instructions

  • Preheat oven to 375 degrees
  • Cream together butter, brown sugar, granulated sugar and molasses in a stand mixer or with a hand mixer for about 4 minutes until it is well combined. Scrap the sides as needed.
  • Add the egg to the mix and blend until well combined.
  • In a separate bowl, mix together the remaining dry ingredients - the flour, baking powder, cocoa powder, spices and salt. Whisk together well to ensure all the ingredients are distributed.
  • Add the flower mix to the mixer little by little and combine. Once everything is combined, turn the dough out onto a piece of floured parchment paper. IF the dough is piece-y, use your hands to bring it together.
  • Flour the roller and flour the top of the dough and then roll to about 1/4 inch thick. Use the stamper and then use the cookie cutter to cut around the stamped area.
  • Add cookies to a baking sheet with parchment paper.
  • Bake for 8 minutes and then remove the cookies from the baking sheet immediately. Let them cool on a cooling rack completely before adding icing.
  • Make the icing just before using it by combining the sugar, milk and vanilla. Whisk until well combined and then add the melted butter. Use a teaspoon to top each cookie with the icing.