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gingerbread cookies A batch of freshly baked gingerbread cookies decorated with white icing, some with a bite taken out, showing a soft, spiced interior.

Gingerbread Cookies

Say goodbye to dry Gingerbread Cookies men! These soft, chewy gingerbread cookies are full of spices and perfect for the holidays.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: gingerbread cookies, gingerbread men, holiday baking, soft gingerbread
Prep Time: 30 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 38 minutes
Servings: 20
Calories: 160kcal
Cost: $5

Ingredients

For the cookies:

  • ½ cup shortening or butter, but using shortening prevents more spreading
  • ½ cup granulated sugar regular white sugar
  • 1 cup molasses unsulphured
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract pure
  • 3 ½ cups all-purpose flour unbleached
  • 1 teaspoon baking soda for leavening
  • 2 teaspoons ground ginger ground
  • 2 teaspoons ground cinnamon ground
  • ½ teaspoon salt fine salt

For the royal icing:

  • 1 egg white pasteurized or from a safe source
  • 1 ¼ cups powdered sugar for smooth consistency
  • ¼ teaspoon vanilla extract pure
  • pinch of salt to balance sweetness

Instructions

  • Place the shortening, sugar, and molasses in a medium saucepan over medium-low heat. Stir occasionally until the shortening has fully melted. Remove from heat and let cool until slightly warm, but still liquid.
  • Once the mixture has cooled, add the egg and vanilla extract. Whisk until smooth and glossy.
    A person cracking an egg into a mixing bowl containing other ingredients, possibly for a gingerbread cookie dough.
  • In a separate bowl, sift the flour, baking soda, ginger, cinnamon, and salt. Gradually add to the molasses mixture, stirring with a rubber spatula until combined. The dough will be soft and a little sticky.
    Close-up of soft gingerbread dough in a glass mixing bowl, with a spatula for mixing
  • Transfer dough to a sheet of plastic wrap or foil, shape into a disc, and wrap tightly. Chill for at least 2 hours or up to 2 days.
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • Lightly flour a clean surface and roll the dough to about ¼ inch thickness. Cut out cookies using cookie cutters. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8-9 minutes, until edges are lightly browned. Be careful not to overbake to keep them soft.
    Gingerbread cookie dough in the shape of little gingerbread men, ready for baking on a parchment-lined tray.
  • Once the cookies are cool, prepare the royal icing by whisking together the egg white, powdered sugar, vanilla, and salt. If the icing is too thick, add a little water; if too thin, add powdered sugar.
  • Transfer the royal icing to a piping bag with a small round tip and decorate the cooled cookies.

Notes

These cookies are soft and chewy, perfect for holiday celebrations. Keep them stored in an airtight container to maintain their freshness!

Nutrition

Serving: 1cookie | Calories: 160kcal (8%) | Carbohydrates: 25g (8%) | Protein: 1g (2%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 10mg (3%) | Sodium: 50mg (2%) | Potassium: 40mg (1%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 40IU (1%) | Calcium: 15mg (2%) | Iron: 1mg (6%)
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