Soft Gingerbread Cookies Recipe (+Video)
Homemade gingerbread biscuits are great for decoration and better than store-bought varieties. These gingerbread cookies are soft, slightly crispy on the edges, and have a delicious ginger molasses flavor. Very suitable for Christmas!
I like to let kids decorate Christmas cookies in the kitchen! Our favorites to make and decorate are gingerbread cookies, mint cookies and eggnog snickers.
Simple gingerbread cookies
Every Christmas, I make some typical recipes; soft loft-style sugar cookies, chocolate fudge and gingerbread men. No matter how busy I am preparing for the holidays, I always make time for these three recipes. They are my favorite-Santa also loves them!
Oh yes, now that I have my Christmas cookie recipe, you should try it!
So today we are going to be a gingerbread man. These biscuits are very suitable for decoration and are softer than store-bought biscuits.
Ingredients for gingerbread cookies
Here are the gingerbread ingredients we use to make these soft cookies:
- Ginger powder
- Clove powder
- baking soda
- brown sugar
- Unsulfurized molasses
How to make gingerbread cookies
Dry ingredients. First, we first stir together the dry ingredients: flour, spices, baking soda and salt. The spice combination provides the perfect warmth and comfort for Christmas.
Wet ingredients. In a separate bowl, beat the butter and sugar together-then the eggs, molasses and vanilla extract. Then, you will add brown sugar to give the cookies a delicious caramel undertone, and add molasses for the perfect gingerbread flavor.
notes: In these gingerbread man cookies, make sure not to use black molasses. Its taste is too strong and will make your biscuits taste bitter. I recommend using Unsulfurized molasses For the best taste.
Combine and cool. Carefully mix the dry ingredients into the wet ingredients. Divide the dough into 2 balls, wrap each ball in plastic wrap, and put it in the refrigerator for at least 4 hours. Cooling is absolutely mandatory, otherwise it will be too sticky to be pushed out and cut into shape.
bake. After cooling is complete, it is ready to bake. To process the dough one ball at a time, roll each dough out on a floured surface and cut into shapes.
The number of cookies you can make depends on the size of your cookie cutter- I made 30-40 cookies.
Decorate your gingerbread cookies
For gingerbread cookie frosting-I have included a recipe for royal frosting and butter frosting. Royal icing is more suitable for detail decoration, but candy (cream) icing has a creamy taste.
For many years, I ended up buying frosting tubes and used them when time was pressing. Also-it’s not so messy. For the photos, I made royal icing and used gel food coloring.
There are several kinds of candies that can decorate gingerbread well:
- M&Ms (and mini M&Ms)
- Candy eye
- Light rain
How to store gingerbread cookies?
It’s common to be these little guys Advance time Used for parties or gatherings. Just close the lid or put it in an airtight jar, and store it in a cool and dry place for up to 3 days before use.
if you want freeze They, we recommend making them before decorating them. Just put it in a freezer bag. If layered, please separate it with parchment paper and freeze it for 1 month in advance. Before decorating, let us thaw on the counter overnight. You can also freeze the dough and let it thaw and bake.
Thanks to molasses, brown sugar, warm spices and vanilla, these gingerbread man cookies are soft, crispy on the edges and delicious. They are one of my favorite Christmas cookies, and I hope your family likes them as much as we do!
For more wonderful holiday recipes, please try:
Preparation time 35 minutes
Cooking time 10 minutes
Total time 5 hours
A serving of 32 biscuits
Calories 178 kcal
Author Little Luna
- 2 3/4 cups all-purpose flour, plus more for rolling out cookies
- 1 1/2 teaspoons ginger powder, or use 2 teaspoons for a stronger flavor
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup of unsulphurized molasses, spray the measuring cup with non-stick cooking spray to avoid sticking
- 1 1/2 cups powdered sugar, sifted
- 1-2 tablespoons milk
- 2 teaspoons clear corn syrup
- Food coloring
- 2 cups powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 1-2 tablespoons milk or cream
- Food coloring
In a medium bowl, whisk together flour, ginger powder, cinnamon, nutmeg, clove powder, baking soda, and salt.
In a large bowl using an electric mixer, beat the butter and sugar until fluffy. Then add eggs, vanilla and molasses.
Carefully add the flour mixture until all is combined.
Divide the dough into 2 portions, knead each half into a disc, wrap it in plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
When you are ready to bake, preheat the oven to 350 degrees Fahrenheit and line the cookie sheets with parchment paper or silicone baking mats.
Process dough one ball at a time. If the dough is left in the refrigerator overnight, you may need to warm it for 10-15 minutes first.
On a floured countertop, using a floured rolling pin, roll a piece of dough to about 1/4 inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet.
Bake for 8-12 minutes until the top is set. (It depends on the size of your cookie cutter and the thickness of the dough).
Stir the powdered sugar, corn syrup, and milk together. Add more milk or powdered sugar as needed.
Divide into small bowls and mix with food coloring.
Decorate the cookies with a piping bag or a knife. I like to use a disposable piping bag and a 4M tip.
In a large bowl using an electric mixer, beat the butter until fluffy.
Add about ½ cup of powdered sugar at a time, then add milk or cream. Add a little extra powdered sugar or milk/cream as needed.
Divide the frosting into small bowls and mix with food coloring.
Use a piping bag or knife to frost the biscuits.