Soft and Chewy Gingerbread Cookies

5 from 28 votes

These spiced, soft, and chewy gingerbread cookies are quick and easy to make, so hand those little helpers the cookie cutters and let’s get festive!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: international

Servings: large cookies and 25 tiny cookies

Calories: 93kcal

Sift the flour, spices, salt and baking soda in a large bowl and stir in until well combined.
In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until well combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl, reduce the speed and gradually stir in the sifted flour mixture a cup at a time. Add the molasses and continue to mix until smooth. Remove the paddle attachment, then use your clean hands to bring the dough together.
Divide and shape the dough into 4 equal balls. Pressing down each dough ball into about a ½ inch thickness. Wrap each dough ball in cling wrap and chill in the refrigerator for a minimum of 2 hours or up to 2 days.
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Unwrap one of the dough balls and roll it on a floured surface until it’s about ¼ of an inch thick. Use a floured cookie cutter to cut out the shapes. Place them, spaced well apart, on the baking sheet. Bake for about 8-11 minutes, depending on the size of your cookies until they are a little pale and soft in the center. Remove from the oven and place the gingerbread cookies on a cooling rack to cool completely before decorating. Repeat the steps above with the remaining dough. Mold and re-roll any leftovers.
see tips in the post for how to make royal icing ( the best frosting for gingerbread cookies)