Soft Gingerbread Cookies

You guys, I do not have enough words for these Soft Gingerbread Cookies. Every Christmas my whole family goes to my grandparent’s house and crank out hundreds of these cookies. My Aunt Gaga makes the dough and we all roll it out and cut it into shapes. Then they get baked just long enough to hold together and we frost them with a sweet but simple icing.

Gingerbread Cookies (1 of 1)

These are the absolute perfect gingerbread cookies. Soft and chewy with the best gingerbread flavor. I eat my weight in these every Christmas. I want to start a campaign to make gingerbread cookies a year-round dessert.

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Soft Gingerbread Cookies

The perfect Soft Gingerbread Cookies with a sweet icing
Prep Time10 mins
Cook Time5 mins
Resting Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Keyword: Cookies, gingerbread, gingerbread cookies
Servings: 5 dozen

Ingredients

For Cookies:

  • 1 cup vegetable oil
  • 1 cup (213 grams) brown sugar packed
  • 1 large egg
  • 1 cup (340 grams) molasses
  • 2 tablespoons vinegar
  • 5 cups (600 grams) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves

For Icing:

  • 1 1/2 cup (170 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream

Instructions

For Cookies:

  • In a large bowl combine the oil and brown sugar. Mix until fully combined.
  • Beat in the egg, molasses, and vinegar until fully combined.
  • Sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
  • Mix the dry ingredients into the wet ingredients until just combined.
  • Chill the dough for 3 hours.
  • Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
  • On a clean and floured surface, roll the dough out and cut out your desired shapes. You can reroll and continue to cut out any leftover dough.
  • Place the cookies on the prepared baking sheet and bake for 5 minutes. Allow the cookies to cool completely on the baking sheet before icing.

For Icing:

  • In a small bowl whisk together the powdered sugar and vanilla.
  • Slowly add the milk and stop when you reach your desired consistency

Soft Gingerbread Cookies

  1. In a large bowl combine the oil and brown sugar. Mix until fully combined.
  2. Beat in the egg, molasses, and vinegar until fully combined.
  3. Sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
  4. Mix the dry ingredients into the wet ingredients until just combined. The dough will be thick.
  5. Chill the dough for 3 hours.
  6. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat.
  7. On a clean and floured surface, roll the dough out and cut out your desired shapes. You can reroll and continue to cut out any leftover dough.
  8. Place the cookies on the prepared baking sheet and bake for 5 minutes. Allow the cookies to cool completely on the baking sheet before icing.

Icing

  1. In a small bowl whisk together the powdered sugar and vanilla.
  2. Slowly add the milk until you reach the desired consistency. I like my icing to be a bit thicker.

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