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Easy Soft and Chewy Gingerbread Cut-Out Cookies

Close-up of several soft gingerbread cookies shaped like gingerbread men, dusted with powdered sugar, cooling on a wire rack.
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Follow this straightforward recipe for bakery-style soft gingerbread cookies that stay chewy for days. This easy recipe delivers rich molasses and warm spice flavor, perfect for holiday decorating or gifting.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • For decorating (optional): Royal icing or simple glaze

Instructions

  1. Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  3. Beat in the egg, molasses, and vanilla extract until combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be stiff.
  5. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 3 days. Chilling is key for no spread gingerbread.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one dough disk to about 1/4 inch thickness. This thickness helps achieve thick gingerbread cookies.
  8. Use cookie cutters to cut out desired shapes, like gingerbread men or stars. Place the cut-outs onto the prepared baking sheets.
  9. Bake for 8 to 10 minutes. For soft gingerbread cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate with icing once the cookies are fully cool.

Notes

  • Chill the dough completely; this prevents spreading and helps you get clean cut-out shapes.
  • For the softest cookies, store them in an airtight container at room temperature for up to one week.
  • If you prefer a slightly crisper edge, bake for 11 minutes, but check frequently after 9 minutes.

Nutrition

Find it online: https://dishicious.com/soft-gingerbread-cookies-easy-chewy-recipe/