Soft and Chewy Gingerbread Cookies

4 from 5 votes

Soft and Chewy Gingerbread Cookies

Soft and chewy gingerbread cookies are my favorite Christmas treat to decorate with my kids. They're just as delicious to eat as they are cute to look at!

Prep Time25

Cook Time9

Total Time34

Course: Dessert, Snack

Cuisine: American

Keyword: gingerbread cookies, gingerbread men

Servings: Cookies

Author: Alyssa Rivers

Ingredients

6 Tablespoon Unsalted Butter Softened
3/4 Cup Dark Brown Sugar Packed
2 Tablespoon granulated sugar
1/2 Cup Molasses Unsulphured
2 teaspoon vanilla extract
1 large Egg Large
3 Cups All-Purpose Flour
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoon milk if needed
Frosting and candy for decorating if desired.

Instructions

Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
In a large bowl beat together the butter, brown sugar and granulated sugar until combined. Add in the molasses and mix until combined. Add in the vanilla and egg and beat until just barely combined.
In a medium bowl whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry mixture to the sugar mixture and mix until combined. If the dough is very dry, add 2 tablespoons of milk to moisten it just enough to be able to press together with your hands.
This dough does not need to be refrigerated, so go ahead and roll it out on a very lightly floured surface. Roll to 1/4 inch thick and cut out desired gingerbread shapes. Lay on the baking sheets with about an inch between the cookies. They shouldn't spread as they bake.
Bake for 7-9 minutes or until the center of the cookies is just barely baked. Let them sit on the baking sheet for 2 minutes before transferring to a cooling rack. Frost and decorate once cooled.
Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

Cream Cheese Frosting

In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
Add the vanilla, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.
Decorate your gingerbread with arms, legs, face, and gumdrop buttons.

Notes

Updated on December 18, 2021

Originally Posted on November 23, 2018

Nutrition

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