Soft Gingerbread Cookies Recipe 

Molasses, brown sugar, and warming spices flavor these delicate gingerbread cookies. Ice them or leave them plain for a festive treat everyone will appreciate! 

– 4 cups all-purpose flour spooned and leveled (500 grams) – 1 ½ teaspoons baking powder – ½ teaspoon baking soda – 1 ½ tablespoons ground cinnamon – 1 tablespoon ground ginger – 1 teaspoon ground clove – 1 teaspoon ground nutmeg – ½ teaspoon salt – ¾ cup unsalted butter, softened (170 grams; 1 ½ sticks) – ¾ cup packed light or dark brown sugar (150 grams) – ¾ cup unsulphured molasses (230 grams) – 1 large egg at room temperature – 1 large egg yolk at room temperature – 2 teaspoons pure vanilla extract – Easy Sugar Cookie Icing for decorating



In a large basin, mix flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Both stand and paddle mixers cream butter. 


Stir brown sugar 1–2 minutes. Clean basin and mix molasses, egg, yolk, and vanilla. After adding half the dry ingredients moderately, add the other half scarcely mixed.


halve dough Divide the dough in half and flour a large parchment paper. Finish palm-flattening with flour and another huge parchment. Flour dough. 


Roll dough ¼-inch thick on parchment paper. parchment-wrap half the batter twice. Chill cookie dough for 2 hours. 2–3 350°F parchment-lined large pans.


Refrigerated cookie dough is cut with a 3.5-inch, 2.75-inch gingerbread cutter. Separate 2-inch parchment pans. Using a tiny spatula, lay cut-out cookies on baking trays 


Further flouring and cutting cookies. Use dough for cookies. Topping cookies 8–12 minutes. Baking time and cookie size vary. Nine-minute softer cookies.


Also See: 

Small Batch Brownies Recipe