These are the best soft Gingerbread Cookies. They are easy to make and filled with warm spices, molasses and brown sugar. The cookies are fun to decorate, but also delicious enough to serve as is.
Servings: 24 3-inch cookies
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter at room temperature
- ⅓ cup light brown sugar
- ½ cup molasses not blackstrap molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
In a medium bowl, whisk together both flours, baking powder, baking soda, salt and spices.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar for 2-3 minutes at medium speed, until light and creamy. Add the molasses, egg yolk and vanilla and beat until combined.
Reduce mixer speed to low and mix in the flour mixture.
Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours and up to 2 days.
When you’re ready to bake the cookies, preheat oven to 350 degrees F.
Using a floured rolling pin, roll out the dough on a floured work surface to ¼-inch thickness. Use cookie cutters to cut cookies into desired shapes. Place on a parchment-lined baking sheet. Re-roll scraps of dough until all dough has been used.
Baking time will vary depending on the size of your cookies. Medium gingerbread cookies bake for 9-10 minutes, and mini cookies bake for about 7 minutes. Let cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
- This recipe calls for 1 cup each of all-purpose flour and whole wheat flour. You can instead use 2 cups of all-purpose flour or 2 cups of whole wheat flour.
- If you use different cookie cutters to make cookies of different sizes, be sure to bake cookies that are the same size together. Otherwise, smaller cookies may over-bake in the time that it takes larger cookies to bake.
- Allow gingerbread cookies to cool completely before icing. You can make a simple white icing by combining powdered sugar with a small amount of milk or water. Start with just 1 tablespoon of milk or water per cup of powdered sugar, adding more milk by the teaspoon until you reach your desired consistency.
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 64mg | Potassium: 138mg | Sugar: 8g | Vitamin A: 130IU | Calcium: 26mg | Iron: 0.8mg
Nutrition information is only an estimate.
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