Soft Gingerbread Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 48
These gingerbread cookies have a nice medley of spices and are soft and chewy
  • Soft Gingerbread Cookies
  • 1 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 cup molasses
  • 5 cups flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 3 teaspoons pumpkin pie spice (or gingerbread spice)
  • Icing
  • 1 cup confectioner's sugar
  • ½ cup milk
  1. In your stand mixer, cream together the butter and brown sugar until smooth. Add the egg, and mix again scraping the sides of the bowl. Then, add the molasses.
  2. In a separate bowl, mix together the dry ingredients until well combined and then add slowly to the wet ingredients mixing until well blended and scraping the sides as you go. Then, split the dough into 2 halves and wrap each half in plastic wrap. Let chill in the refrigerator for 2-3 hours or even overnight. For a quicker option, chill in your freezer for 30 mins to an hour.
  3. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. On a generously floured surface, roll your dough out to ¼" - ½" thickness. I usually go thicker.
  4. Cut into desired shapes and place on parchment lined cookie sheets. Keep a close eye on the cookies to ensure that they don't over bake. Typically they take about 10 mins. Don't wait until they are browning on the edges as this will end up with hard cookies. Let them set for 10-15 mins on a wire rack once you remove them from the oven.
Recipe by karin u living at