‘Tis the season for all things gingerbread! This recipe for our favorite soft gingerbread cookies has been mine and my family’s favorite for many years now. This recipe is so versatile and can be shaped into many forms. My kids beg and beg for gingerbread year-round and I’ve currently lost track of how many batches we’ve made so far this winter season.
Method
This recipe calls for a lot of flour. Using a mixer will help it to slowly incorporate one cup at a time. Once the dough is mixed, I like to dump half of the amount on a floured counter top to start with.
This recipe can be halved but I have found that you have to add a little extra water if you cut the ingredients in half to make it work. I suggest making a full batch and freezing the extra cookies once cooled. Just store them in a gallon zip lock.
Form dough into a disk and roll out on a floured counter. Be sure not to roll it too thin, you want your cookies to be thick and soft! I don’t go any thinner than 1/4 inch.
Use your favorite cookie cutters to cut shapes and place on a lightly greased sheet. Be sure to set a timer so you don’t over bake them.
Once cookies have cooled, use your creativity to frost them any way you’d like! This is the funnest part of all!
Favorite Soft Gingerbread Cookies
Ingredients
- 1 cup brown sugar
- 1/3 cup Crisco shortening
- 12 oz full flavor molasses I like Brer Rabbit brand
- 2/3 cup water
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp salt
- 7 cups all purpose flour
Gingerbread Decorating Glaze
- 2 cups powdered sugar
- 3 Tablespoons milk
- 1/2 teaspoon orange extract Lemon or almond are also delicious!
Instructions
- Preheat oven to 350 degrees F. In a stand mixer blend shortening and brown sugar. Pour in 12 oz bottle of molasses (see note). Add water, soda, spices and salt. Slowly add flour, one cup at a time until dough has incorporated it all.Spread 1/2 the dough on a floured counter. It will be sticky so use flour to cover counter, top of dough and even a little on your rolling pin. Roll to 1/4" thick. Use cutters to cut your favorite shapes. Use other half of dough and incorporate scraps. If the dough becomes to dry, simply wet your hands 2-3 times while working the dough to re-moisten it. Cut shapes and place on pan.Bake at 350 degrees F for 10-11 minutes. Cookies should be puffy and soft! Let them set on the sheet for a few minutes before you transfer them to a cooling sheet.Once cool, frost as desired. FOR GLAZE FROSTING:Mix together milk, powdered sugar and extract. Glaze should be thick enough that it doesn't run off of the cookies but thin enough that you can pull the spatula up and make a ribbon that doesn't break. If needed, just add 1/8-1/4 teaspoon water drops to thin slightly. The glaze should be easy to apply to cookies by using piping bags and cutting a small corner off the tip, or just using a gallon zip lock bag and cutting off a small corner. I typically just make one batch but if my kids want to decorate I make them each their own batch. I suggest adding gel food coloring to color!
Notes
Other holiday recipes you might enjoy:
Stamped Gingerbread Glaze Cookies
Love this post for our favorite soft gingerbread cookies? PIN IT for later!
I sure hope you enjoy this recipe as much as our family does. Happy Holiday baking! This year we made some pretty gingerbread houses and placed inside some sugar jars. They made for the most beautiful and inexpensive Christmas decor!
If you are looking for more inexpensive Christmas decor ideas, be sure to check out THIS POST! You will love it!
Emily thanks for sharing the recipe and all of your other great ideas!
Wow! You weren’t lying about the amount of flour. LOL.
I can’t wait to try your recipe and spread holiday cheer 🎄🎄🎄