These bakery-style gingerbread cookies are spicy, sweet, and oh-so-soft! They are perfect for sharing with friends or cozied up at home with a warm drink.
Making these cookies fills your kitchen with the best holiday smells. I love decorating them, but be honest; eating the dough is sometimes the best part! 🍪😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure of the cookies. If you want to make them gluten-free, a 1:1 gluten-free flour blend works great!
Molasses: For that deep, rich flavor, use unsulfured molasses. If you’re out, you can substitute with honey or maple syrup, but the taste will differ a bit.
Spices: Ground ginger and cinnamon are essential for that classic flavor. You can adjust the quantities based on your taste. If you like more spice, bump up the ginger or add more cinnamon.
Butter: Unsalted butter gives control over salt content. If you need a dairy-free option, use coconut oil or a plant-based butter.
Royal Icing: This is perfect for decoration! If you’re short on time, a simple powdered sugar icing made with water can also work.
How Do I Keep My Gingerbread Cookies Soft?
The secret to soft gingerbread cookies lies in a few key steps. First, don’t overbake them! They should be set around the edges but soft in the center. Allowing them to cool on the baking sheet helps keep them tender.
- Shape: Roll the dough to about 1/4-inch thick for softness.
- Chill: Refrigerate the dough for at least an hour to prevent spreading.
- Baking: Bake just until set and keep an eye on them as ovens vary.
- Storage: Store in an airtight container with a slice of bread to keep them moist.
Enjoy making your cookies fluffy and delicious! 🥳
Bakery-Style Gingerbread Cookies
Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1/4 cup white sugar (for rolling, optional)
- Royal icing or white icing for decorating
How Much Time Will You Need?
This recipe takes about 30 minutes for prep and about 10 minutes for baking. You also need to chill the dough for at least 1 hour. Altogether, expect to spend around 2 hours from start to finish, including cooling and decorating time.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This will ensure that everything is evenly distributed. Set these dry ingredients aside for later.
2. Cream the Butter and Sugar:
In a large bowl, beat together the softened butter and brown sugar using an electric mixer. Mix on medium speed until fluffy, about 2-3 minutes. The mixture should look light and creamy.
3. Add the Wet Ingredients:
Next, add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat everything together until it’s well combined and smooth.
4. Combine Wet and Dry Ingredients:
Now, gradually add the bowl of dry ingredients to the wet mixture. Mix on low speed just until everything is combined. You want to form a nice dough without over mixing.
5. Chill the Dough:
Divide the dough into two equal parts, wrap each piece in plastic wrap, and refrigerate them for at least 1 hour. This chilling helps the cookies hold their shape when baking.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, roll out one portion of the chilled dough to about 1/4-inch thick. Make sure it’s not too thick or too thin for the best texture!
8. Cut with Cookie Cutters:
Use your favorite cookie cutters to cut out shapes. For a little extra sparkle, you can roll the dough balls in white sugar before flattening them.
9. Place and Bake:
Arrange the cookies on the prepared baking sheets, leaving about 2 inches of space between each one. Bake in the preheated oven for 8-10 minutes. They should be set around the edges, but still soft in the middle.
10. Cool and Decorate:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once cool, decorate with royal icing or white icing as you desire! Allow the icing to dry before serving or storing.
11. Store the Cookies:
Keep your delicious gingerbread cookies in an airtight container at room temperature. They’ll stay fresh for up to a week—if they last that long!
Enjoy these soft, aromatic bakery-style gingerbread cookies, perfect for holiday celebrations or any time you crave a sweet, spicy treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. Just keep in mind that the cookies may be a bit denser, and you might want to add an extra tablespoon or two of liquid to the dough for better texture.
What Should I Do If My Dough is Too Sticky?
If your dough is too sticky to roll out, sprinkle a little more flour on your work surface and on the dough itself. You can also chill the dough for an additional 15-30 minutes to help it firm up before rolling.
How Can I Make These Cookies Ahead of Time?
You can prepare the dough in advance and refrigerate it for up to 2 days. Alternatively, you can freeze the rolled-out dough or already cut shapes in an airtight container for up to 3 months. Just make sure to thaw in the fridge before baking!
What’s the Best Way to Decorate Gingerbread Cookies?
Royal icing is great for detailed decorations, but you can also use simple powdered sugar icing for a quicker method. Just mix powdered sugar with a little water or milk until you reach your desired consistency. Use piping bags for intricate designs or a simple spatula for spreading!
