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These adorable cutout soft gingerbread cookies are the perfect holiday cookie tray addition. Spiced with molasses and lots of warm winter spices – you’ll be sure to LOVE these cookies!
If you’re looking for the PERFECT holiday cookie, I have taken care of you today!
These soft gingerbread cookies aren’t just adorable; they taste amazing! They are packed full of molasses and tons of winter spices.
Trust me. These cookies are going to be the showstopper on your holiday cookie tray.
I think gingerbread sometimes gets a bad rap because the cookies oftentimes turn out hard and more crispy than soft.
I will never turn down crispy cookies, BUT I realize that is not the same for everyone.
That’s why I made these soft cutouts, so you still get the cuteness of a gingerbread cutout cookie with the softness of the cookie you typically love.
Table of Contents
What is a gingerbread cookie?
A gingerbread cookie is a dessert flavored with molasses, ginger, and other warm winter spices.
This recipe also includes cinnamon, allspice, and cloves!
During the winter months, it is very common to see everything from a gingerbread martini to homemade gingerbread syrup to gingerbread banana bread.
Have a loved one who lives gluten-free? Try these gluten-free gingerbread cookies!
What type of molasses do I buy?
I like to use unsulphured molasses.
Typically in the grocery stores, I only ever see unsulphured or blackstrap options. Just make sure to read the label.
What tools do I need to make gingerbread cutout cookies?
You won’t need a ton of special equipment, but making gingerbread cookies will be a lot easier with the following:
A stand mixer will make this stiff dough even easier to combine. If you’re looking for a workout you can always stir it by hand.
Of course, you’ll also need a nice rolling pin to roll out the dough and a gingerbread person cooking cutter to cut out cookies.
What type of icing should I use on these cookies?
I think simple powdered sugar icing is the easiest for these cookies.
I like to add it to a piping bag or a small squeeze bottle for easy decorating control.
If you want to add a little color, just drop some food coloring into the plain icing and stir to combine.
How do I store gingerbread cookies?
The great thing about gingerbread cookies are they super easy to store.
I like to put mine in an airtight container and store it for up to a week.
I typically keep mine in a cool room.
Can you freeze gingerbread cookies?
Yes!
Add your cookies to an airtight container and store them for up to 6 months.
More gingerbread recipes
- Craving holiday banana bread? Try my Gingerbread Banana Bread.
- Want an easy cocktail? Try my Gingerbread Martini.
- Love a tasty cake? Try my Gingerbread Layer Cake.
- Need an easy-to-make bundt cake? Try my Chocolate Orange Gingerbread Cake.
Soft Gingerbread Cutout Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, mix together flour, ginger, cinnamon, allspice, cloves, baking soda, and kosher salt.
- In another bowl, using an electric hand whisk, cream butter, and brown sugar till smooth and creamy
- Add egg, molasses, and vanilla and whisk till fully combined. Scrape down the sides of the bowl as needed
- Add dry ingredients to wet ingredients in 2 batches, whisking slowly until combined after each addition.
- Wrap dough in cling film and flatten into a disc shape.
- Chill dough in the fridge for at least 4 hours (or overnight). At this point, the dough can be frozen for up to 3 months. Thaw when ready to make cookies
- Preheat oven to 350 degrees F, line a large baking tray with parchment paper
- Roll out cookie dough onto a floured surface to about ¼ inch thickness.
- Cut into the desired shape using a cookie cutter (I used a 3-inch cutter)
- Carefully transfer the cookies onto the prepared baking tray, 1 inch apart.
- Bake in the preheated oven for about 8-10 minutes, till lightly golden brown.
- When done, cool on a wire rack to room temperature.
- Frost as desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
