If you are looking for a Soft and Chewy Gingerbread Cookies recipe this, is it! My son fell in love with these cookies because of how delicious they are.
Prep Time1 hourhr15 minutesmins
Cook Time9 minutesmins
Course: Cookies
Cuisine: Dessert
Servings: 24cookies
Author: Kacelia Degregorio
Cost: $12
Equipment
1 baking sheet
Ingredients
3cupsall-purpose flour
3/4 cupspacked dark brown sugar
3/4 tsp.baking soda
1TBSP ground cinnamon
1TBSPground ginger
1/2tsp.ground cloves
1/2 tsp.salt
3/4cupunsalted butter, softened to room temperature
3/4cup unsulphured molasses (not black strap)
2TBSPmilk
Instructions
With an electric mixer, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt on low speed until combined.
Add the butter and mix at medium-low speed until the mixture is sandy and resembles fine crumbles, 1 to 2 minutes.
Add the molasses and milk and mix on low speed until the dough is evenly combined, 30-45 seconds.
Scrape the dough onto a clean countertop and divide in half. Working with one portion at a time, roll or press the dough 1/4 inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, 15-20 minutes. Or you can refrigerate the dough for 2 hours or overnight.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment paper. Using a cookie cutter, cut the dough into gingerbread people (or shape of your desire). Work quickly; you don't want it to soften. If the dough is hard to work with then place back into the freezer.
Transfer the shapes to the prepared baking sheets, spacing about an inch apart. You can use a thin metal spatula to help transfer the cookies to baking sheets if necessary.
Repeat with the remaining dough until all the baking sheets are full and dough is cut out. Flour is not added to the dough during rolling so re-roll as many times as necessary to use all the dough.
Bake cookies, just until set, about 8-9 minutes. Don't overbake. Let the cookies rest on the baking sheet for a few minutes once they come out of the oven before transferring them to a cooling rack.
Frost or pipe, as desired with frosting.
Store the gingerbread cookies at room temperature or in a covered container.
Notes
You can use any icing recipe that you like for this recipe.