Best Soft Gingerbread Cookies Recipes

SOFT GINGERBREAD COOKIES

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

SOFT-BATCH GINGERBREAD COOKIES

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

SOFT ORANGE-CLOVE GINGERBREAD COOKIES

Steps:

• Mix all dry ingredients together and cut in the butter.
• Add the wet ingredients. Knead a few seconds.
• Roll out on a lightly floured surface pretty thick, about 1/4 inch. Cut out cookies and bake at 350 degrees F for 12-14 minutes.
• *NOTE: Cookies should be baked but still soft and chewy, not crisp. Serving size is approximate.

BEST SOFT GINGERBREAD COOKIES (PLUS GB HOUSE TIPS)

Steps:

• 1. Place cloves in hot water; set aside. Cream shortening and sugar. Add egg and beat. Add molasses, beat. Remove cloves from water, discard cloves. Add clove water, beat. *Dough will look "curdled". Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour. Chill dough. Roll out to 1/2" thick or slightly less. (1/4" if you like your cookies crispy.) Cut into shapes. Decorate with raisins if desired. Place carefully onto ungreased cookies sheet. Bake at 375° for 8-10 minutes. Do not over bake. *GB House directions: Make dough the same as above, but roll dough out thin, 1/4" at most. Bake in 325 oven for about 20 minutes. Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces. *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper. These directions are for houses that are not meant to be eaten. If making one to be eaten, just roll the dough the same as per the cookie directions. (My house above was a "look at" house! LOL!) We donated it to the children's wing at our local public library for the kids to play with and enjoy! They LOVED it! :D Merry Christmas and Happy Holidays!

SOFT GINGERBREAD COOKIES (GLUTEN FREE & VEGAN)

Steps:

• Preheat oven to 375°F. Cream margarine and brown sugar together in a large bowl. Add molasses and applesauce. In a separate bowl mix flours, baking soda, xanthan gum, salt, ginger and cinnamon. Add dry ingredients to wet and mix well. Scoop out tablespoonfuls of cookie dough and roll out into a ball. Dough will be rather sticky. Roll into white sugar then place on a cookie sheet. Bake in preheated oven for 8-10 minutes. Keep an eye on them. You would hate to overbake these tasty gems. Let cool at least 5 minutes on the cookie sheet before removing from sheet. The cookies will be slightly crisp on the outside and chewy on the inside.

BEST SOFT GINGERBREAD COOKIES

Steps:

• 1. In a large bowl, cream together the butter and sugar until fluffy. Stir in the molasses and water.
• 2. In a medium bowl whisk together the remaining ingredients. Slowly add the dry ingredients to the butter mixture, stirring constantly.
• 3. Divide the dough in half and flatten to a round disk and wrap each disk in a plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.)
• 4. NEXT DAY:
• 5. Preheat the oven to 325 degrees. Lightly grease cookie sheets. On a lightly floured surface roll out one of the disk of dough, leaving the other chilled. Rolled to 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the cookie sheets. Bake for 6 to 10 minutes depending on the size of the cookies. The cookies should be firm but not browned. Re-roll the scraps and continue to cut and bake until the dough is gone.
• 6. Cool the cookies on the cookie sheet for a few minutes, then remove them to a wire rack to finish cooling.
• 7. ROYAL ICING:
• 8. In a large bowl, beat the powdered sugar, egg white, cream of tartar and orange extract on medium high speed for 5 minutes. Check to see if you can form peaks with a teaspoon. If you cannot, beat at a higher speed for a minute more and check again. Beat and check at thirty second intervals until the peaks form. Tint icing with food coloring as desired.

BIG, SOFT, GINGERBREAD COOKIES

Steps:

• prep. time-15 min. cooking time-10 min serves-2 dozen preheat oven to-350 degrees 1) sift all ingredients in the A section and set aside. 2) In a large bowl, cream together the margarine and 1 cup of sugar until fluffy and light. Beat in the egg, then stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough out on floured counter and cut out shapes or roll out in balls the size of a walnut and roll in sugar. Place cookies 2 inch. apart onto an ungreased cookie sheet. Bake for 8-10 min. Allow them to cool on the sheet for 5 min.

SOFT GINGERBREAD COOKIES

Steps:

• In a medium size bowl, whip together the molasses, honey, butter, shortening, brown sugar and vanilla extract until fluffy and there are no visible large chunks for butter or shortening. Sift into this mixture the flour, followed by the remaining ingredients. Stir until combined.
• The dough will be soft, like a very thick batter. Scoop it onto a sheet of waxed paper and roll into a short, wide log. Make sure all of the dough is covered, and refrigerate for a few hours (I prefer to let it chill overnight) to allow the flavours to fully develop. You can bake the dough before refrigerating, but the resulting cookie will not be as tasty.
• Remove the dough from the refrigerator and pinch off about 2 tablespoons worth of the dough, roll it into a ball and place it on an ungrease cookie sheet. Place each cookie dough ball about 2 inches apart (on a standard half-sheet pan, you can fit 15 cookies) and tamp down the dough balls with the palm of your hand or the bottom of a drinking glass. The cookies will spread out and become thinner, but if you do not flatten the cookie balls a bit, the centers will not cook all the way through.
• Bake at 350 for 8-10 minutes, but watch the cookies carefully, as the bottoms tend to burn quickly. You'll know the cookies are done when the tops change from a darker brown to a more opaque, lighter brown colour.

SOFT GINGERBREAD COOKIES

Steps:

• 1. In a large bowl or in a food processor or mixer add butter, and brown sugar mix until creamed. Add egg, vanilla, honey, molasses and orange zest. Mix until well combined.
• 2. In a separate bowl sift in flour, salt, cinnamon, ginger, baking soda and ground cloves. Add to wet batter little by little until well combined. The dough will be wet still but it wont stick to your hands. Wrap dough in plastic wrap and put in fridge for at least 1 hour. I like to make mine the day before. You can either roll into a log or do cut outs.
• 3. Pre heat oven to 350 line cookie sheets with parchment or spray the pans. I like to cut mine into shapes so I flour a board and roll out to 1/4 inch thick and let my kids go wild with the cookie cutters. When you bake them they won't expand much so 1 inch apart is ok. Cook in preheated oven for 15 minutes. Let cool in pan for 5 then in cooling rack if you have one. Decorate and enjoy. Dough can be frozen as well.

SOFT GINGERBREAD COOKIES

Steps:

• Preheat oven to 350F. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 30 cookies. Store in an airtight container.

SOFT GINGERBREAD COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. In a medium mixing bowl, blend flour, baking soda and spices together and set aside. In another bowl, cream together butter and 1/2 cup of sugar until fluffy. Beat in egg until well mixed. Then add molasses and mix to combine. Slowly add flour mixture to the butter mixture and mix until thoroughly combined. Using rounded teaspoonfuls (or not quite full tablespoons), form dough into balls the size of walnuts and roll them in the extra 2 tablespoons of sugar. Place cookies on an ungreased cookie sheet, approximately two inches apart. Lightly flatten each cookie. Bake 8 to 10 minutes. Allow to cool on cookie sheet for about 5 minutes before removing to wire rack to cool completely.