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.
-
- Candy Cane Crescent Roll Pastry
-
- Cranberry Orange Bundt Cake
-
- Cranberry White Chocolate Oatmeal Cookies
-
- Chocolate Cherry Cookies
-
- Sugar Cookie Martini
-
- Gingerbread Martini
-
- Candy Cane Martini
-
- Snowflake Martini
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.
- 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
- 1/4 C. Butter; softened
- 2 C. Powdered Sugar
- 2 tbsp. milk
- 1/2 tsp. vanilla
-
In a large bowl; combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
-
Beat together butter and brown sugar; beat in the egg, vanilla and molasses.
-
Slowly beat in the flour mixture until combined and smooth.
-
Separate the dough into two equal sections. Roll each section into a ball and lightly push down until it is a large disk.
-
Wrap each disk in plastic wrap and chill for at least 1 hour.
-
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.
-
Bake at 350 degrees for around 8 minutes or until edges become a light golden brown.
-
Add cookies to a cooling rack and allow to cool completely before decorating.
-
Begin beating the softened butter and gradually add the powdered sugar.
-
Add 2 tbsp. of milk and vanilla; continue beating. If icing still seems too thick; add around 1/2 tbsp. more of milk.
-
Place icing in pastry bags with a plain piping tip. Top with desired icing patterns and candies.
-
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.
-
Freeze cookies as needed in an airtight container for up to 2 months.
