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Perfect Soft Iced Gingerbread Cookies: Easy Holiday Treat

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These soft iced gingerbread cookies are a holiday dream—tender, spiced warmly, and perfect for decorating. Made with simple pantry ingredients, they stay soft for days and are kid-approved.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar (light or dark)
  • 1/2 cup unsulphured molasses
  • 1 large egg, room temperature
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups powdered sugar (for icing)
  • 3–4 tablespoons milk (for icing)
  • 1 teaspoon vanilla extract (for icing)

Instructions

  1. Cream the butter and brown sugar together in a large bowl until light and fluffy, about 3-4 minutes with an electric mixer or 5-6 minutes by hand.
  2. Beat in the molasses and egg until well combined. The mixture may look slightly separated.
  3. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a wooden spoon until just combined. Do not overmix.
  5. Divide the dough in half, shape each half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
  6. When ready to bake, preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
  8. Bake for 8-10 minutes, until edges are set but centers look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: whisk together powdered sugar, 3 tablespoons milk, and vanilla extract. Add more milk 1 teaspoon at a time until thick but flowable.
  10. Transfer icing to a piping bag or zip-top bag with a tiny corner snipped off. Decorate cooled cookies. Let icing set for at least 30 minutes before stacking or serving.

Notes

Chill the dough for at least 2 hours to prevent spreading. For the softest cookies, bake until edges are set but centers look slightly underdone. Store in an airtight container with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, iced gingerbread, holiday cookies, easy gingerbread, soft cookies, Christmas cookies

Find it online: https://willarecipes.com/perfect-soft-iced-gingerbread-cookies-easy-holiday-treat/