Dessertscrazyforcrust4.8
Soft Gingerbread Cookie Recipe
These easy soft and chewy gingerbread cookies are the perfect holiday cutout cookie recipe!
👥 36 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Make the cookies:
2
Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that's normal.)
(226g) unsalted butter (softened)1 cup(200g) granulated sugar1 cup(237ml) molasses1 cuplarge egg1(620g) All purpose flour (Sifted)5 Cups(452g) powdered sugar4 cups
3
Mix in flour, 1 cup at a time, until dough forms. Divide dough into two or three sections.
4
Lay out a sheet of parchment paper or wax paper on your work surface. Add half the cookie dough and add a second sheet of paper on the top. Use a rolling pin to roll the dough to ¼-inch thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it's not sticking. Repeat with second half of dough.
5
Chill the rolled out dough in the refrigerator for at least ⏱️ 1 hour.
6
Preheat oven to 375°F. Line two cookie sheets with parchment or silicone baking mats. Cut shapes from chilled dough, placing on the prepared pans. Chill another ⏱️ 10 minutes before baking.
7
Bake for ⏱️ 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
8
Cool cookies completely before frosting.
9
Make the frosting:
10
While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it's lost it's glossy sheen, about ⏱️ 7-10 minutes. Add a bit more water as needed for piping consistency.
(226g) unsalted butter (softened)1 cup(200g) granulated sugar1 cup(237ml) molasses1 cup(620g) All purpose flour (Sifted)5 Cupsmeringue powder3 tablespoons(452g) powdered sugar4 cupswater5 tablespoons
11
At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.
Nutrition Facts
calories
212 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
26 g
sodium Content
85 mg
protein Content
2 g
cholesterol Content
19 mg
carbohydrate Content
39 g
saturated Fat Content
3 g
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