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Soft Gingerbread Cookies

Classic soft gingerbread cookies are an old-fashioned holiday staple baked from scratch.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 16
Calories 233 kcal

Ingredients
  

  • 1 cup butter
  • ¾ cup brown sugar
  • ¼ cup molasses
  • 2 eggs
  • 1 tablespoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cups all-purpose flour
  • 2 tablespoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg

Instructions
 

  • In the bowl of a stand mixer, cream butter and sugar.
  • Add molasses, vanilla, and eggs; mix on medium-low until well combined, the mixture will appear a little separated.
  • Stir in baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • Gradually add flour; mix until just combined.
  • Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten.
  • Bake for 9 to 10 minutes at 375°F.
  • Cool completely before frosting.

For the Icing

  • In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
  • Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn mixer on high for 10 to 20 seconds.
  • With a piping bag and Wilton #3 tip, you can decorate with your icing! 

Notes

TIP: Be sure to use room temperature butter for the perfect, fluffy cookies.
TIP: The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie. 
TIP: I didn’t want my icing to be like flood icing, I kept it a little thicker so I could pipe on my patterns and words. If you prefer a thinner consistency, add a bit more water.

Nutrition

Calories: 233kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 8gCholesterol: 51mgSodium: 221mgPotassium: 129mgFiber: 1gSugar: 14gVitamin A: 384IUCalcium: 30mgIron: 1mg