It’s Christmas cookie time! The holidays wouldn’t be the same without these Soft Gingerbread Cookies. Decorating gingerbread cookies are a yearly tradition that the entire family loves.
This holiday classic recipe yields about 40 cookies and costs about $6.54 to make, which is only $0.17 per serving.
Soft Gingerbread Cookies
If you have been with me for a while, you already know that I LOVE all things Gingerbread. If you are new here, now you know that I cannot get enough gingerbread during the holidays.
The smell in your kitchen when making anything gingerbread is Heavenly. And these soft gingerbread cookies are no exception. They are a holiday classic that is a must during the holiday season, a tradition to start now and last a lifetime.
These cookies are soft in the center with a slightly crispy edge and are perfectly spiced. Add the little smiles on the Gingerbread Man and Woman, and they are irresistible! Decorating gingerbread cookies is my favorite part!
Those candy buttons and frosted outlines are just adorable, and you just cannot beat the molasses flavor combined with the ginger and cinnamon spices giving you the perfect Gingerbread Cookies every single time!
What kind of molasses do you use for gingerbread cookies?
Cooking molasses is the most popular type of molasses to use when making gingerbread cookies. It is full of flavor and gives the cookies a delicious taste when combined with the warm spices.
What is the difference between ginger snaps and gingerbread cookies?
While there are many similarities between gingersnaps and gingerbread cookies, gingersnaps are more crispy than gingerbread cookies. Gingerbread cookies are a chewier cookie that is usually cut out into different shapes, such as a Gingerbread Man.
Why is my gingerbread dough cracking?
Cracking in the dough typically means the amount of flour is off. Too much flour or not enough flour can mess with the dough’s consistency, so double-check to make sure you have exact measurements before mixing the ingredients.
Another culprit of cracking in the dough may be a result of rolling the dough too thickly. The dough should be rolled out to 1⁄4 inch thickness.
How to make Soft Gingerbread Cookies:
STEP ONE: Begin by creaming the butter and sugar together until light and fluffy. You can tell that you have the right consistency because the butter will lighten in color.
STEP TWO: Next, mix in molasses and water. You’ll want to make sure you scrape the bottom of the bowl because molasses tend to sink to the bottom.
STEP THREE: In another bowl, mix the dry ingredients.
STEP FOUR: Slowly add the dry ingredients to the wet ingredients. Keep mixing until a cohesive dough forms.
STEP FIVE: Divide the dough in half and wrap in plastic. Chill the dough.
STEP SIX: Next, preheat the oven to 350 degrees F. Remove the dough from the fridge to sit at room temperature while lining a baking sheet with parchment paper. Roll out the dough and cut out cookie shapes.
STEP SEVEN: Place the cut-out dough on a baking sheet; make sure two inches separate the gingerbread cutouts. Bake the cookies for 12-14 minutes, then let them cool completely on a wire rack.
STEP EIGHT: While the cookies are cooling, make the icing. Finally, decorate the cookies and have fun!
rolling pin (I love this adjustable one!)
How much will this Soft Gingerbread Cookies recipe cost to make:
RECIPE COST: $6.54
COST PER COOKIE: $0.17
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 cup unsalted butter – $1.60
- 1 cup granulated sugar – $0.23
- 5 cups all-purpose flour – $0.95
- 1 cup molasses – $2.16
- ¼ cup water – $0.00
- 2 teaspoons ground ginger – $0.22
- 2 teaspoons ground cinnamon – $0.08
- 1 ½ teaspoons baking soda – $0.02
- ½ teaspoon ground allspice – $0.12
- ¼ teaspoon salt – $0.01
- 3 cups powdered sugar – $0.87
- 1 teaspoon vanilla extract – $0.08
- 2 tablespoons light corn syrup – $0.18
More Holiday Desserts More Holiday like these Soft Gingerbread Cookies:
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
- Peppermint Bark Cookies
- Gingerbread Oreo Truffles
- Hanging Gingerbread Cookies
- Peppermint Cheesecake Dip
- Gingerbread Cookies with Orange Glaze
- Andes Mint Cheesecake Dip
- Chocolate and Peppermint Roulade
- Pecan Pie Bars
- Cranberry Bliss Bars
- Spiced Creme Brulee
- Peppermint Bark Sugar Cookie Pie
- Loaded Peppermint Cookies
Soft Gingerbread Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup molasses
- ¼ cup water
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 3 cups powdered sugar sifted
- 2-3 tablespoons milk
- 1 teaspoon clear vanilla extract
- 2 tablespoons light corn syrup
MAKE COOKIE DOUGH:
- In a large mixing bowl or the bowl of a stand mixer, cream the butter until light and fluffy.
- Add molasses and water and beat until well combined.
- In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground allspice, and salt.
- Gradually add dry ingredients to wet ingredients until well combined. Make sure you scrape down the sides of the bowl after each addition.
- Divide the dough in half, shape into discs, and wrap in plastic.
- Place the dough in the refrigerator for at least 2 hours or up to overnight.
PREP OVEN AND BAKING SHEETS:
- Move the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Remove the dough from the refrigerator and let warm-up for about 10 minutes.
- On a lightly floured surface, roll the dough out to ¼ inch thickness.
- Cut the dough with cookie cutters and place the cut-out dough on the prepared baking sheets 2 inches apart.
- Bake for 12-14 minutes or until the cookies are set around the edges, rotating pan halfway through baking.
- Remove the cookies from the oven and let them cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- In a medium bowl, combine powdered sugar, corn syrup, clear vanilla extract (regular is fine; clear makes the icing really white), and 2 tablespoons milk.
- Whisk together, add more milk a little at a time if needed.
- Fit a decorator icing bag with a small round tip and fill with icing.
- Decorate as desired with icing, candies, and sprinkles.