Tis’ the season to whip up a batch of these delightful soft gingerbread cookies! These festive holiday cookies are perfect for you to decorate in any shape you desire. With their soft, spiced flavor and simple icing, these gingerbread cookies are sure to sweeten up your holiday season. This recipe was inspired by our delicious chewy ginger cookies and is perfect for making a double batch to freeze and decorate as delightful holiday gifts.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon baking soda
– Spices: 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger
– 10 tablespoons unsalted butter, cold and cut into 1/2 tablespoon pats
– 1 cup light brown sugar, packed
– 1 large egg
– 1/4 cup molasses
Instructions:
1. In a medium bowl, whisk together the dry ingredients and set aside.
2. Using a stand mixer, cream together the butter and brown sugar until smooth. Add the molasses and egg, mixing until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
5. Once ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper.
6. Roll out the dough on a floured surface and cut into desired shapes with cookie cutters. Place the cutouts on the prepared baking sheets and freeze for 10 minutes.
7. Bake for 7-9 minutes or until lightly browned. Let cool on a wire rack.
8. For the icing, mix together powdered sugar, butter, vanilla, and milk until thick and creamy. Pipe or spread the icing onto the cooled cookies and decorate as desired.
Substitution and Freezing Options:
– You can use a combination of all-purpose and whole wheat flour if desired.
– To prevent spreading during baking, be sure to chill the dough and freeze the cutouts before baking.
– You can freeze the cookie dough or the baked cookies for up to 3 months.
Enjoy your soft gingerbread cookies as a delightful treat during the holiday season!
