Soft Gingerbread Cookies with Icing

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

I worked on this recipe for a couple of days before I was happy with the results.  The result is a nice, soft cookie that is easy to roll out with your favorite Christmas shapes.  It requires minimal chilling in the refrigerator and it is really fun to make with the kids.

I have been using this icing recipe since I was making cookies in elementary school.  It dries perfectly and is great to work with for piping.  I kept my icing white for the gingerbread men, but tripled the recipe so I would have enough to decorate my Sour Cream Cut-out Cookies.  

Recommended Baking Supplies:

To make these cuties, you will need to have your favorite cut-outs.  I used 3 different gingerbread men cookie cutters.  A star or round biscuit cutter also works great for these.  I highly recommend using parchment paper whenever making these cookies.  Nothing is worse than having your hard work ruined when the cookie crumbles from sticking to the pan.  A good Silicone Pastry Mat makes the dreaded clean up so much easier.  I purchased this one this year and I’m wondering why I didn’t get one sooner.  A cooling rack is needed to transfer the cookies to after baking.

Needed Ingredients for Soft Gingerbread Cookies:

• 3 C. Flour
• 3/4 C. Brown Sugar
• 2 Tsp. Baking Powder
• 1 Tbsp. Ground Ginger
• 2 Tsp. Cinnamon
• 1/4 Tsp. Salt
• 1/2 Tsp. Nutmeg
• 1/2 Tsp. Cloves
• 1 1/2 Tsp. Vanilla
• 1 Large Egg; lightly beaten
• 1/2 C. Molasses
• 3/4 C. Butter (1 1/2 sticks)

Recipe Tips:

It is essential that you chill your dough for at least 1 hour prior to rolling it out.  This will keep the cookie from spreading in the oven and looking like a blob instead of a gingerbread man.  Ensure that you separate your dough into two separate balls and lightly press down so that it is disk-shaped.  Wrap the disks in plastic wrap before chilling.  

Once the dough is chilled, roll the dough out over a light dusting of flour until at is around 1/4″ thick.  Repeat the process with any scraps if it is still moist enough to make a smooth surface.  Bake the cookies at 350 degrees for around 8 minutes or until the edges become lightly browned.  Do not overbake if you want your cookies to remain soft.

After the cookies are done baking, place them on a cooling rack.  Allow the cookies to cool completely before decorating them with icing. 

Cookie Storage:

Ensure the icing has hardened before transferring the cookies into storage containers.  Place wax paper between the cookie layers if stacking them.  Cookies are best if consumed within 7-10 days.  If baking them early, they may be stored in an airtight container in the freezer for up to 2 months.  

More to Love:

If you loved these Soft Gingerbread Cookies with Icing, check out more amazing Christmas delights!  A Gingerbread Martini is a great no-fuss way to drink your dessert.

4.5 from 2 votes

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Soft Gingerbread Cookies with Icing

Prep Time

1 hr 30 mins

Cook Time

8 mins

Total Time

1 hr 38 mins

 

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

Course: Dessert

Cuisine: American

Author: Holly

Ingredients

• 3 C. Flour
• 3/4 C. Brown Sugar
• 1 tbsp. Ground Ginger
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Nutmeg
• 1/4 tsp. Salt
• 2 tbsp. Baking Powder
• 2 tsp. Cinnamon
• 3/4 C. Butter (1 1/2 sticks)
• 1 large Egg; lightly beaten
• 1 1/2 tsp. Vanilla
• 1/2 C. Molasses
• candies for decorating

Decorator Icing:

• 1/4 C. Butter; softened
• 2 C. Powdered Sugar
• 2 tbsp. milk
• 1/2 tsp. vanilla

Instructions

1. In a large bowl; combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

2. Beat together butter and brown sugar; beat in the egg, vanilla and molasses.

3. Slowly beat in the flour mixture until combined and smooth.

4. Separate the dough into two equal sections.  Roll each section into a ball and lightly push down until it is a large disk.  

5. Wrap each disk in plastic wrap and chill for at least 1 hour.

6. Lightly flour a pastry mat or surface before rolling the dough.  Roll the dough out evenly until around 1/4" thick.  Use desired cookie cutters to make shapes and place cookies on a cookie sheet covered with parchment paper. 

7. Bake at 350 degrees for around 8 minutes or until edges become a light golden brown.

8. Add cookies to a cooling rack and allow to cool completely before decorating.

Decorator Icing:

1. Begin beating the softened butter and gradually add the powdered sugar.  

2. Add 2 tbsp. of milk and vanilla; continue beating.  If icing still seems too thick; add around 1/2 tbsp. more of milk.

3. Place icing in pastry bags with a plain piping tip.  Top with desired icing patterns and candies.

4. Allow icing to dry and harden before placing cookies in storage containers.  Use wax paper between cookie layers when stacking to avoid sticking.  Cookies are best if consumed within 7-10 days if stored in Tupperware.

5. Freeze cookies as needed in an airtight container for up to 2 months.