Soft Gingerbread Cookies Recipe 

Molasses, brown sugar, and warming spices flavor these delicate gingerbread cookies. Ice them or leave them plain for a festive treat everyone will appreciate! 

– 4 cups all-purpose flour spooned and leveled (500 grams) – 1 ½ teaspoons baking powder – ½ teaspoon baking soda – 1 ½ tablespoons ground cinnamon – 1 tablespoon ground ginger – 1 teaspoon ground clove – 1 teaspoon ground nutmeg – ½ teaspoon salt – ¾ cup unsalted butter, softened (170 grams; 1 ½ sticks) – ¾ cup packed light or dark brown sugar (150 grams) – ¾ cup unsulphured molasses (230 grams) – 1 large egg at room temperature – 1 large egg yolk at room temperature – 2 teaspoons pure vanilla extract – Easy Sugar Cookie Icing for decorating

Ingredient

Direction

In a large basin, mix flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Both stand and paddle mixers cream butter. 

1

Stir brown sugar 1–2 minutes. Clean basin and mix molasses, egg, yolk, and vanilla. After adding half the dry ingredients moderately, add the other half scarcely mixed.

2

halve dough Divide the dough in half and flour a large parchment paper. Finish palm-flattening with flour and another huge parchment. Flour dough. 

3

Roll dough ¼-inch thick on parchment paper. parchment-wrap half the batter twice. Chill cookie dough for 2 hours. 2–3 350°F parchment-lined large pans.

4

Refrigerated cookie dough is cut with a 3.5-inch, 2.75-inch gingerbread cutter. Separate 2-inch parchment pans. Using a tiny spatula, lay cut-out cookies on baking trays 

5

Further flouring and cutting cookies. Use dough for cookies. Topping cookies 8–12 minutes. Baking time and cookie size vary. Nine-minute softer cookies.

6

Also See: 

Small Batch Brownies Recipe