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Freshly baked soft gingerbread cookies decorated with icing

Soft Gingerbread Cookies

These soft and chewy gingerbread cookies are perfectly spiced, offering a comforting aroma and taste reminiscent of holiday cheer. They are easy to make and ideal for festive gatherings or a cozy treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tbsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Granulated sugar
  • 1/4 cup Dark brown sugar, packed
  • 1/2 cup Molasses
  • 1 Large egg
  • 1 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rolling pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper

Method
 

Preparation
  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt, then set aside.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
  5. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least 30 minutes.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
  3. Cut out shapes using cookie cutters and transfer them to the prepared baking sheets, leaving some space.
  4. Bake for 8-10 minutes, or until edges are set but centers are still soft.
  5. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, chill the dough for at least 30 minutes before rolling to prevent spreading. Do not overbake; cookies should be soft and chewy.