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Soft gingerbread cookies with white icing arranged on a holiday cookie plate.

Soft Gingerbread Cookies That Hold Their Shape

Warmly spiced cut-out cookies with crisp edges and soft centers. Made with molasses, dark brown sugar, ginger, and cinnamon. Great for decorating and holiday gifting.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time(minimum) 2 hours
Total Time 2 hours 40 minutes
Servings: 24 medium cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 3 1/4 cups 390 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup 170 g unsalted butter, softened
  • 3/4 cup 150 g dark brown sugar, packed
  • 2/3 cup 160 g unsulphured molasses (not blackstrap)
  • 1 large egg
Optional Icing
  • 1 cup 120 g powdered sugar
  • 2 to 3 tablespoons water

Equipment

  • Rolling Pin
  • Cookie cutters (thin metal cutters preferred)
  • Light-colored rimmed baking sheets

Method
 

  1. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl and set aside.
  2. Beat butter and brown sugar until fluffy. Mix in molasses and egg until combined. Add the dry ingredients on low speed and mix until a thick, slightly tacky dough forms.
  3. Divide the dough into two flat discs, wrap tightly, and refrigerate for at least 2 hours or up to 24 hours.
  4. Preheat the oven to 350°F. Roll one disc between parchment sheets to 1/4-inch thick. Press cutters straight down and place shapes 1 inch apart on a parchment-lined baking sheet. Refrigerate the filled tray for 10 minutes before baking.
  5. Bake one tray at a time for 8 to 10 minutes, until the edges look set and matte while the centers remain slightly soft. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
  6. For icing, stir powdered sugar with 2 tablespoons water, adding more by the teaspoon until pipeable. Decorate cooled cookies and let icing dry completely before stacking.

Notes

  • Store fully cooled cookies airtight at room temperature for up to 1 week. Freeze undecorated cookies for up to 3 months with parchment between layers.
  • Dough can be made up to 24 hours ahead and refrigerated, or frozen for up to 2 months  thaw overnight in the refrigerator.
  • Always use a cool baking sheet for each batch. A warm tray causes shapes to spread and blur before the dough sets.