Experience a delightful twist on classic holiday treats with these soft gingerbread cookies. A perfect balance between a tender sugar cookie and a flavorful gingerbread snack cake, they bring warm spices and molasses together in each tender bite.
Whether you’re baking for a festive gathering or simply craving a comforting sweet, these cookies offer a rich aroma and soft texture that will captivate everyone’s taste buds.
- Soft, tender texture unlike traditional crisp gingerbread cookies.
- Rich, warm blend of spices perfectly balanced with molasses sweetness.
- Cream cheese frosting adds creamy, tangy contrast that’s festive and irresistible.
- Quick to prepare with simple pantry ingredients and easy steps.
Ingredients
- Salted butter: 3/4 cup softened at room temperature, provides creamy richness and tender crumb.
- Granulated sugar: 3/4 cup adds sweetness and helps with cookie structure.
- Brown sugar: 1/3 cup for moisture and a deeper caramel flavor enhancing molasses notes.
- Whole egg: 1 large egg binds ingredients and adds moisture.
- Vanilla extract or bean paste: 1 teaspoon to add fragrant depth to the dough.
- Molasses: 1/3 cup, the signature ingredient delivering bold, dark sweetness and spice complement.
- All-purpose flour: 2 1/4 cups, the base that provides structure and chewiness.
- Baking soda: 2 teaspoons, a leavening agent that gives lightness and helps rise.
- Baking powder: 1/4 teaspoon helps the cookies rise without becoming cakey.
- Ground cinnamon: 1 tablespoon, adds warm spice and sweetness notes.
- Ground ginger: 1 tablespoon, contributes the classic gingerbread pungency and aroma.
- Ground nutmeg: 1/2 teaspoon, offers a subtle nutty spice enhancing flavor complexity.
- Ground cloves: 1/4 teaspoon, brings a rich, slightly bitter depth typical in gingerbread spices.
Instructions
- Preheat Oven and Prepare Baking Sheets
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Set your oven to 350°F and line insulated baking sheets with parchment paper. This ensures cookies bake evenly and don’t stick, making cleanup easier.
- Cream Butter and Sugars
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Using an electric or stand mixer fitted with a paddle attachment, beat softened butter with granulated and brown sugars until fluffy and pale, about 3-4 minutes. Scrape down bowl sides to incorporate all ingredients evenly, creating a smooth, aerated base.
- Add Wet Ingredients
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Mix in the egg, molasses, and vanilla extract until fully combined. This step enriches the dough with moisture and flavor, ensuring a soft, tender crumb.
- Combine Dry Ingredients
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In a separate bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Sifting prevents clumps and distributes leaveners and spices evenly for consistent taste.
- Incorporate Flour Into Wet Mixture
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Gradually add the dry ingredients to the wet and mix just until dough forms. Avoid over-mixing to maintain tenderness and prevent tough cookies.
- Portion and Bake
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Using a 1 1/2 tablespoon cookie scoop, shape dough into balls and place on prepared sheets. Bake 9-11 minutes until edges turn light golden brown, indicating doneness while keeping centers soft.
- Cool Cookies Properly
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Allow cookies to rest on baking sheets for a few minutes to firm up before transferring to wire racks. This preserves their soft texture and prevents breakage.
- Prepare Cream Cheese Frosting
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Beat softened cream cheese with powdered sugar, softened butter, cinnamon, and vanilla extract until smooth. Add milk gradually to thin the frosting to a spreadable consistency for perfect cookie topping.
- Frost and Decorate
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Spread frosting evenly on cooled cookies using an offset spatula. Add Christmas-themed sprinkles on top while frosting is still tacky for festive presentation.
- Use room temperature butter and cream cheese for smooth mixing and optimum texture.
- Don’t over-bake; cookies look slightly underdone in the center to retain softness.
- Line baking sheets with parchment for even browning and easy cleanup.
Storage Tips
Store cookies in an airtight container refrigerated for 3-4 days to maintain freshness. Use parchment paper if layering to prevent sticking. They also freeze well for up to 3 months when individually wrapped.
Serving Suggestions
Enjoy these soft gingerbread cookies with a warm cup of spiced tea or hot cocoa for cozy indulgence. They also pair beautifully with creamy eggnog or festive mulled wine during holiday celebrations.
- Sift dry spices with flour for better distribution and enhanced flavor.
- Use an offset spatula for smooth, even frosting application without breaking soft cookies.
- Measure flour carefully; too much flour can make cookies dry and crumbly.
FAQs
- Can I use dark molasses instead of regular?
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Yes, dark molasses adds a richer, more robust flavor to the cookies. Adjust sugar slightly if too intense.
- How do I make these cookies gluten-free?
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Substitute all-purpose flour with a gluten-free flour blend designed for baking, and add xanthan gum if not included.
- Can I skip the cream cheese frosting?
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Absolutely! These cookies are delicious plain or dusted lightly with powdered sugar for a simpler treat.
- What is the best way to store leftover cookies?
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Keep them in an airtight container refrigerated and layer with parchment paper. Reheat briefly for a freshly baked softness.
- Can I make the dough ahead of time?
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Yes, refrigerate wrapped dough for up to 24 hours before baking to enhance flavor and ease handling.
- How do I prevent cookies from spreading too much?
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Ensure butter is not too soft or melted; chill dough slightly before scooping if necessary.
Soft Gingerbread Cookies
Equipment
- 1 Mixing bowls
- 1 Sifter
- 1 Cookie Dough Scoop
- 1 Insulated Baking Sheets
- 1 Offset Spatula
Ingredients
- 3/4 cup salted butter softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/3 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1/4 cup butter softened
- 1/8 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon milk plus more if needed
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugars until light and fluffy, scraping down the sides as needed.
- Mix in the egg, molasses, and vanilla extract until smooth.
- Whisk together the flour, baking soda, baking powder, and spices in a separate bowl.
- Add the flour mixture to the wet mixture and mix until a dough forms, avoiding over-mixing.
- Use a 1 1/2 tablespoon cookie scoop to form dough balls and place them on the prepared baking sheets.
- Bake for 9 to 11 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheets briefly before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese, powdered sugar, butter, cinnamon, and vanilla extract until smooth.
- Add milk gradually to thin the frosting to a spreadable consistency.
- Frost cooled cookies using an offset spatula and add sprinkles if desired while the frosting is still tacky.
Notes
- Store cookies in an airtight container refrigerated for 3-4 days, separating layers with parchment.
- Freeze cookies wrapped or in freezer bags up to 3 months for longer storage.
