‘Tis the season to bake a batch of soft gingerbread cookies! These delicious cookies can be shaped into festive holiday designs or cut into any shape you desire. They are soft, spiced, and topped with a simple icing for a touch of sweetness. Inspired by our chewy ginger cookies, this recipe uses similar ingredients but is rolled out and cut into cute shapes for frosting. We love making a double batch of these cookies to freeze and enjoy as a holiday gift. Here’s what you need to make them:
– All-purpose flour
– Salt
– Baking soda
– Spices: ground cloves, ground cinnamon, ground ginger
– Unsalted butter
– Light brown sugar
– Large egg
– Molasses
– Baking sheets
– Parchment paper
– Stand mixer
– Cookie cutters
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Can you substitute the butter with coconut oil? We do not recommend this substitution, as coconut oil is too soft and will not help hold the shape of the cookies. Cold butter is essential for this recipe.
What if you don’t have the specified spices? You can try using a chai spice mix, gingerbread spice mix, or any other similar spice mix.
To prevent the cookies from spreading too much, refrigerate the dough for 4 hours and freeze the cut-outs before baking. This will help the cookies maintain their shape.
As for decorating the cookies, make sure the icing is thick enough to hold its shape. Use a Wilton 2 Round Tip for piping the frosting onto the cookies.
You can also freeze these cookies before or after baking for up to 3 months. Enjoy making these adorable soft gingerbread cookies for Christmas!
