You knew I was going to squeeze in one last holiday recipe, didn’t you? I’m not even sorry – ’tis the season to eat nothing but cookies and these soft gingerbread cookies need to be on your baking list!
I have to thank my Godmother for this recipe – she’s been making these for years and I absolutely adore them! They have the most perfect, deep flavor and are amazingly soft. Everything we could wish for in a gingerbread cookie.
I learned a new trick this Christmas baking season to make these cookies even easier. All the thanks for this trick goes to Deb over at Smitten Kitchen! You know how cutout cookies go – you need to make the dough, chill the dough, and then you’re stuck with the tedious task of waiting for the dough to warm up a bit once removed from the fridge so you can actually roll it out without taking a bulldozer to it.
Problem solved! Roll out your dough between two sheets of parchment paper as soon as you’ve made it, and chill that. No more trying to roll out rock-hard cold cookie dough! Check out her post, An Easier Way to Make Cookies for the full details and some other magical baking tips! Also, her blog is all-around fabulous so spend some time exploring over there, while you’re at it! ❤️
Speaking of fabulous —
These look gorgeous as-is or dusted with a light snowy coat of powdered sugar. That means you don’t have to spend time decorating these – that’s a major win in my book. I love baking but I’m not so good with cake and cookie decorating situations.
Please, please promise me you’ll make these! They’re literally life-changing. Yep, I just called a gingerbread cookie life-changing. Not even sorry about it.
These make wonderful last-minute additions to your holiday menu, and they make for simple, delicious gifts for friends and neighbors! Just put them in some holiday tupperware or on a festive paper plate – cover with plastic wrap, add a ribbon or bow and you’re done!
Time to sit back, relax, enjoy some hot cocoa + soft gingerbread cookies and wait for the snow to fall! ❄️
- 2 sticks of butter (1 cup)
- 1 cup brown sugar
- ½ cup molasses
- 3 cups + 1 TBS flour
- 2½ tsp ginger
- 1½ tsp cinnamon
- Pinch of nutmeg
- ½ tsp baking soda
- ½ tsp salt
- Optional - powdered sugar for dusting
- Microwave butter for about 20 seconds to soften. Beat butter and sugar in a large mixing bowl.
- Add the molasses and mix until combined.
- Whisk together the flour, spices, salt, and baking soda in another bowl. Gradually add that to the sugar mixture, mixing well between additions.
- Divide the dough into two halves, and roll each one out to about ¼" thickness between sheets of parchment paper. Set on a clean baking sheet and let chill in the fridge for 2 hours.
- Preheat oven to 350 degrees.
- Cut shapes out of gingerbread and place cookies about an inch apart on a parchment paper lined baking sheet.
- Bake for 9-10 minutes to ensure soft cookie perfection. Let cool on baking sheet for a few minutes and then transfer to a cooling rack to finish cooling.
- While the cookies are baking, roll out your dough scraps and cut out more cookies. Repeat this until all the dough is gone!
- NOTE: If your cookie dough starts to seem soft and sort of "melty" roll it out between the parchment paper again and pop it in the fridge for 10-20 minutes.
- NOTE: Cookie yield will depend on what size cookie cutters you use. I used some pretty large ones and still ended up with 3 dozen cookies.