Best Soft Gingerbread Cookies Recipes

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THE BEST SOFT GINGERBREAD COOKIES



The Best Soft Gingerbread Cookies image

We've had our blog for over 10 years and this is the first time we've posted our recipe for the BEST soft gingerbread cookies ever!

Provided by Sweet Basil

Categories     Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Time 3h10m

Number Of Ingredients 16

3 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cloves
2 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Allspice
1 Tablespoon Cinnamon
10 Tablespoons Unsalted Butter (softened (1 stick plus 2 tablespoons))
3/4 Cup Light Brown Sugar ((dark works for even more flavor))
2/3 Cup Molasses*
1 Large Egg (at room temperature)
3/4 Teaspoon Vanilla Extract
1 1/2 Cups Powdered Sugar
1 Teaspoon Corn Syrup (Light )
1/2 Teaspoon Vanilla
2-3 Tablespoons Water (Room Temp)

Steps:

  • In a bowl, combine the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, whisking to completely combine.
  • In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and the brown sugar for 3 minutes on medium high speed. Add the molasses and beat on medium high speed until combined and creamy-looking.
  • Scrape down the sides and bottom of the bowl.
  • Next, beat in egg and vanilla. Scrape down the sides of the bowl.
  • Add the dry ingredients to the bowl. On low speed, slowly mix into the wet ingredients until combined.
  • Divide the cookie dough in half and place each onto a large piece of plastic wrap. Wrap each dough up tightly and pat down to create a flat disc shape.
  • Chill the discs for at least 3 hours and up to 3 days in the refrigerator. Chilling is mandatory for gingerbread cookie dough.
  • Preheat oven to 350°F
  • Line 2-3 large baking sheets with parchment paper or silicone baking mats. (We recommend these for cookies and never bake without them.)
  • Remove 1 disc of chilled cookie dough from the refrigerator.
  • Generously sprinkle a work surface, as well as your hands and the rolling pin with powdered sugar, not flour.
  • Roll out disc until 1/4-1/2"-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
  • Bake cookies for about 9-10 minutes.
  • Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with royal icing!

Nutrition Facts : ServingSize 1 g, Calories 197 kcal, Carbohydrate 36 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 104 mg, Sugar 21 g, Fiber 1 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

GINGERBREAD COOKIES



Gingerbread Cookies image

Everyone raves about these soft gingerbread cookies! Even people who don't love molasses cookies or gingersnaps ask for this easy gingerbread cookie recipe!

Provided by Christi Johnstone

Categories     Dessert

Time 35m

Number Of Ingredients 9

¾ cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
¼ cup molasses
2 ½ cups all-purpose flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon (if you like a strong cinnamon flavor, increase to 2 tsp total )
½ tsp ginger (if you like a strong ginger flavor, increase to 1-2 tsp total)

Steps:

  • Preheat oven to 350 degrees F.
  • First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
  • Next, add egg and molasses and mix well.
  • In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
  • Add dry ingredients to wet ingredients and mix until well combined.
  • Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2" to 3" apart to allow room for cookies to spread.
  • Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

Nutrition Facts : Calories 143 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 158 mg, Sugar 10 g, ServingSize 1 serving

SOFT GINGERBREAD COOKIES



Soft Gingerbread Cookies image

These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.

Provided by sal

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 3h45m

Yield 36

Number Of Ingredients 10

¾ cup molasses
⅓ cup packed brown sugar
⅓ cup water
⅛ cup butter, softened
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon

Steps:

  • In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g

SOFT-BATCH GINGERBREAD COOKIES



Soft-Batch Gingerbread Cookies image

These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.

Provided by Food Network

Categories     dessert

Time 55m

Yield 14 cookies

Number Of Ingredients 17

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated sugar
1/4 cup (50 grams) dark brown sugar
1 large egg (56 grams), room temperature
1/4 cup (70 milliliters) dark molasses
2 1/4 cups (290 grams) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon (4 milliliters) vanilla extract
1/4 teaspoon fine salt
2 cups (250 grams) powdered sugar
2 tablespoons (30 milliliters) whole milk
1/3 cup sprinkles

Steps:

  • For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
  • Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
  • For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
  • For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 90

Number Of Ingredients 13

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

Steps:

  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

MOM'S BEST SOFT GINGERBREAD COOKIES (NEW! GB HOUSE DIRECTIONS!)



Mom's Best Soft Gingerbread Cookies (New! Gb House Directions!) image

This is my mom's recipe that just can't be beat. I don't know where the recipe came from, I just know they're good! I like them plain with raisins for decoration, but you can go all-out if you want! Have fun and enjoy!! *I used this recipe to make my gingerbread house, but the directions are slightly different for this. **See bottom of page.

Provided by Wildflour

Categories     Dessert

Time 55m

Yield 3-4 dozen, 18 serving(s)

Number Of Ingredients 13

1 cup butter flavor shortening
1 1/4 cups sugar
1 large egg
1 cup molasses
1/3 cup hot water
1 teaspoon whole cloves
1 cup flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
1 tablespoon cinnamon
4 cups flour
raisins

Steps:

  • Place cloves in hot water; set aside.
  • Cream shortening and sugar.
  • Add egg and beat.
  • Add molasses, beat.
  • Remove cloves from water, discard cloves.
  • Add clove water, beat. *Dough will look "curdled".
  • Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
  • Chill dough.
  • Roll out to 1/2" thick or slightly less.
  • Cut into shapes.
  • Decorate with raisins if desired.
  • Place carefully on ungreased cookie sheet.
  • Bake at 375° for 8-10 minutes. Do not over bake.
  • *GB House directions:.
  • Make dough the same as above, but roll dough out thin, 1/4" at most.
  • Bake in 325 oven for about 20 minutes.
  • Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
  • *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.

Nutrition Facts : Calories 340.9, Fat 12.1, SaturatedFat 3, Cholesterol 10.3, Sodium 246.3, Carbohydrate 54.9, Fiber 1.2, Sugar 24.4, Protein 4

SOFT GINGER COOKIES



Soft Ginger Cookies image

Make and share this Soft Ginger Cookies recipe from Food.com.

Provided by hkgriffith

Categories     Drop Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened (no substitute)
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar

Steps:

  • Preheat oven to 350.
  • Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Set aside.
  • In large miximg bowl with an electric mixer beat butter for 30 seconds.
  • Add 1 cup sugar.
  • Beat until fluffy.
  • Add egg and molasses; beat well.
  • Add half the flour mixture; beat until combined.
  • Stir in remaining flour with a wooden spoon.
  • Shape into 1-inch balls.
  • Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
  • Bake in preheated oven 10 minutes or until light brown and puffed.
  • Let cool on cookie sheets 2 minutes.
  • Transfer to wire racks to cool.

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From joyfoodsunshine.com


SOFT GINGERBREAD COOKIES - FAMILY COOKIE RECIPES
2018-12-19 Instructions. In a mixing bowl, mix the flour, salt, baking soda, cinnamon, cloves and ginger together. Set aside. In a separate bowl, cream together the shortening, 1 cup sugar, egg and molasses. Beat with an electric mixer for about 2 minutes.
From familycookierecipes.com


CUTOUT SOFT GINGERBREAD COOKIES | CRAZY FOR CRUST
2021-11-16 Make the cookies: Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that’s normal.) Mix in flour, 1 cup at a time, until dough forms.
From crazyforcrust.com


SOFT GINGERBREAD SUGAR COOKIES | NO ROLLING OR CUTTING OUT
2020-12-27 Instructions. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the cinnamon, baking soda ...
From melskitchencafe.com


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