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The Ultimate Soft and Chewy Cutout Gingerbread Cookies (Perfect for Decorating)

Close-up of soft gingerbread cookies shaped like people, sprinkled with coarse sugar.
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This recipe delivers soft, chewy gingerbread cookies that hold their shape perfectly for cutting and decorating. Follow these simple steps to achieve rich spice flavor and a texture that stays moist for days.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight. This chilling step is key for no spread cookies.
  6. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of chilled dough to 1/4-inch thickness. Work quickly so the dough stays cold.
  8. Use your favorite cookie cutters (like gingerbread men) to cut out shapes. Place the cutouts onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For soft gingerbread cookies, slightly underbake them. The edges should look set but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate once completely cool using royal icing or glaze.

Notes

  • For the softest cookies, chill the dough for a minimum of 4 hours. Cold dough prevents spreading.
  • If your dough gets too warm while rolling and cutting, return it to the refrigerator for 15 minutes before continuing.
  • To achieve a richer molasses spice flavor, use unsulfured molasses exclusively.
  • These cookies are perfect for decorating gingerbread cookies once fully cooled.

Nutrition

Find it online: https://mdlatdmm.com/soft-chewy-gingerbread-cookies-recipe/