Soft and Chewy Gingerbread Cookies

Enjoy these delightful soft gingerbread cut-out cookies for the holidays. Infused with warm spices and molasses, these cookies are soft, chewy, and perfect for decorating. This recipe yields a generous batch, making it ideal for holiday parties and sharing with loved ones. With a dusting of powdered sugar or a drizzle of icing, these gingerbread cut-outs are a festive and delicious treat.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup molasses
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, and cloves.
2. In a separate bowl, beat the softened butter, molasses, egg, and vanilla until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
4. Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for at least 1 hour.
5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Roll out one portion of the dough to about 1/4-inch thickness on a floured surface.
7. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are set and slightly golden.
9. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
10. Repeat the rolling, cutting, and baking process with the remaining dough.
11. Once the cookies are completely cooled, decorate them with icing or sprinkle with powdered sugar, if desired.
12. Store in an airtight container at room temperature.

Interesting Facts