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soft gingerbread cookies

(3 ratings)
mamade4 avatar
Blue Ribbon Recipe by
Karina Alcala
@mamade4
macks creek , MO

This recipe reminds me of the Mexican gingerbread cookies we used to buy in Mexico. They are soft and delicious. My kids love them and they give them to their teachers every Christmas. I made this recipe because my kids didn't like the original hard cookies. These are perfect for dunking in milk. The dough can be frozen as well.

Blue Ribbon Recipe

If you don't like a crunchy holiday cookie, these gingerbread cookies are for you. They're soft and chewy but slightly crispy around the edges. They hold their shape while baking so a great cut-out cookie option. The cookies are filled with cinnamon, ginger, and cloves along with molasses flavor. But, there's also a slight citrus undertone thanks to orange zest. A great cookie for kids to help make.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 24 serving(s)
prep time 1 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For soft gingerbread cookies

  • 2 stick
    butter, room temperature
  • 3/4 c
    dark brown sugar
  • 1 lg
    egg
  • 1 tsp
    pure vanilla extract
  • 1/4 c
    honey
  • 1/2 c
    dark molasses
  • 1 md
    orange, zest only
  • 3 3/4 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 2 tsp
    ground ginger
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground cloves

How To Make soft gingerbread cookies

Test Kitchen Tips
The dough is very sticky, so make sure to have plenty of flour ready when rolling and cutting out shapes. We used a traditional royal icing to decorate the cookies.
  • Mix butter and brown sugar.
    1
    In a large bowl, in a food processor, or mixer add butter and brown sugar. Mix until creamed.
  • Add egg, vanilla, honey, molasses, and orange zest.
    2
    Add egg, vanilla, honey, molasses, and orange zest. Mix until well combined.
  • Sift flour, salt, cinnamon, ginger, baking soda, and ground cloves.
    3
    In a separate bowl sift in flour, salt, cinnamon, ginger, baking soda, and ground cloves.
  • Add the flour mixture to the wet batter, little by little, mixing as you go.
    4
    Add the flour mixture to the wet batter, little by little, mixing as you go.
  • Mix until well combined.
    5
    Mix until well combined. The dough will be wet still but it won't stick to your hands.
  • Wrap the dough in plastic wrap and chill.
    6
    Wrap the dough in plastic wrap. Put in the fridge for at least 1 hour. I like to make mine the day before. You can either roll into a log or do cutouts.
  • Prepare cookie sheet while oven preheats.
    7
    Preheat the oven to 350 degrees F. Line cookie sheets with parchment or spray the pans.
  • Take a portion of the dough and roll it on a floured surface.
    8
    I like to cut mine into shapes so I flour a board, take a portion of the dough, and roll it out to 1/4 inch thick. Then I let my kids go wild with the cookie cutters.
  • Cookie cutouts on the cookie sheet.
    9
    Place the cookies on the prepared baking sheet. Bake for 12 - 15 minutes.
  • Decorate cooled cookies.
    10
    Allow to cool on the baking sheet for 5 minutes. Transfer them to a cooling rack. Once completely cool, decorate as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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