Soft Gingerbread Cookies
Soft gingerbread cookies are a family favorite. Soft, chewy, and full of flavor, these yummy cookies are perfect for decorating with festive icing and sprinkles.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Cookies
Cuisine American
- 1 cup butter
- ¾ cup brown sugar
- ¼ cup molasses
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
ICING:
- 2 tablespoons meringue powder
- 4 cups powdered sugar
- ½ cup water
In the bowl of a stand mixer, cream butter and sugar.
Add molasses, vanilla, and eggs; mix on medium-low until well combined, the mixture will appear a little separated.
Stir in baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add flour; mix until just combined.
Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten.
Bake for 9 to 10 minutes at 375°F.
Cool completely before frosting.
For the Icing
In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn mixer on high for 10 to 20 seconds.
With a piping bag and Wilton #3 tip, you can decorate with your icing!
TIP: Be sure to use room temperature butter for the perfect, fluffy cookies.
TIP: The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
TIP: I didn’t want my icing to be like flood icing, I kept it a little thicker so I could pipe on my patterns and words. If you prefer a thinner consistency, add a bit more water.