Gingerbread Cookies (soft & chewy cutouts)

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These soft and chewy Gingerbread Cookies are my favorite gingerbread cut out cookies! Frosted with an easy royal icing, they’re the perfect holiday cookie.

This post was sponsored by Reynolds Kitchens; I know you’ll love the simple hack for rolling out the cookies I do with their parchment paper.

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gingerbread cookies

I make gingerbread cookies every year, but I haven’t made gingerbread cut out cookies in a really long time. It’s probably been at least 25 years since my last batch, so I figured it was about time to make them again. We normally make sugar cookie cutouts but this year I decided I want BOTH.

The BEST Gingerbread Cookies Recipe

My dad and I both love gingerbread. When I was young, we’d make this recipe every Christmas. I remember going to the cookbook cabinet and sorting through to find the Christmas one that held this recipe. Back then we only had a hand mixer so I remember how, by the 4th cup of flour, mixing would get hard. Usually my dad was called in to help finish up the dough.

I remember wrapping the cookie dough in disks and chilling them and then rolling the dough out with a sprinkle of flour. We’d sort through all the cookie cutters and make trees and gingerbread men and little animals. My mom would show me how to maximize the cutting by arranging the cookie cutters just so, so that no dough was wasted. We’d re-roll the dough once to make more cookies…and then my dad and I usually snuck some of it to snack on.

The only difference between making them in the past and present is how much EASIER I’ve made it. I promise: you will no longer hate rolling out cookie dough after you see how I do it.

overhead shot of gingerbread cookies

If you’re wondering how to make chewy gingerbread cookies that are also soft AND keep their shape, this is the recipe for you.

  • Butter: make sure it’s softened to room temperature
  • Molasses: I use the regular kind you find at the grocery store
  • Sugar, egg, vanilla, baking soda, salt: regular cookie ingredients!
  • Vinegar: the SECRET to soft and chewy gingerbread cookies! This activates the baking soda to keep them nice and soft. Substitute lemon juice if you don’t have white vinegar.
  • Flour: All-purpose flour, be sure to spoon and level it into the measuring cup.
  • Spices: a combination of ginger, cinnamon, and cloves.
collage of 4 photos making cookie dough

How to make Gingerbread Cookies

  1. Cream butter and sugar: Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth.
  2. Add wet ingredients: Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that’s normal.)
  3. Add Flour: Mix in flour, 1 cup at a time, until dough forms. Divide dough into two or three sections (depending on how much space you have for rolling out).

At this point your mixture is pretty wet but using my hack for rolling cookies, it’s okay.

3 photo collage showing dough, dough with parchment paper on top and dough rolled out with cookie cutters

My hack is thanks to Reynolds Kitchens Parchment Paper with SmartGrid.

The trick to making an EASY rolled out cookie recipe comes after the dough is made, when it’s time to roll it out.

Most recipes say to wrap the dough in plastic and chill it, then roll it out on a lightly floured surface. I hate that method for two reasons:

  1. Rolling out chilled dough takes some serious bicep work.
  2. A “lightly floured surface” usually means there is flour all over my counter, me and the floor.

A few years back I discovered the trick that’s going to change your life: roll your cookie dough between sheets of parchment paper before you chill it.

Roll the dough: Cut the cookie dough in half or into thirds, like you normally would. Then, sandwich each half between two sheets of Parchment Paper. Roll out the dough to 1/4″ thick, and use the guidelines on the parchment paper to help with your rectangular shape.

Chill the dough: Once you’ve rolled out your cookie dough between the sheets of parchment, chill it until it’s firm.

Cut your shapes: use your favorite cookie cutters to cut out your cookies, re-rolling the dough between the parchment as needed. NOTE: if your dough is too soft to remove to the cookie sheet, chill the dough first.

Before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.

collage of 4 photos with powdered sugar in bowl, mixing icing, finished icing and icing on cookie

Making Royal Icing Frosting

Once cooled, I make a simple royal icing to decorate with. You can definitely use regular sugar cookie frosting, but I love making a simple royal icing.

Royal icing comes together fast and dries hard, so you can stack the cookies for giving. I make mine using meringue powder, which you can find at most craft stores, on Amazon, or at Walmart.

To make royal icing you need:

  • Powdered Sugar – be sure not to pack it (spoon it into the measuring cup)
  • Meringue Powder – powdered egg whites; this is why the icing hardens
  • Vanilla Extract – for flavoring (use any extract you like)
  • Water – the amount depends on how thick you want your icing

Royal Icing Tips

  1. Whisk the powdered sugar and meringue powder.
  2. Start with 5 tablespoons water and mix on high speed until it’s no longer glossy, then add more water as needed for consistency (whether you plan to pipe, flood, or frost).

Decorating Gingerbread Cookies

I like using a pastry bag fit with a small round tip (a 4 or 5) to pipe the edges, then I decorate with sprinkles.

If you prefer making flooded and decorated cookies, check out my friend Glorious Treats for her tutorials.

My favorite part about decorating cookies like this are adding eyes. I love seeing how they turn out dependent on how the eyeballs land. Confused? Scared? Happy?

(Mr. Snowman is definitely giving a side eye to something off camera. HA!)

gingerbread cookies

FAQ

My dough is too sticky and I can’t get my cookies off the parchment.

The dough is a sticky dough, so make sure to chill the rolled out sheets until they are hard (they shouldn’t move if you pick them up). I use a spatula sometimes to help me release them up from the parchment paper. If you’re still having trouble, cut your cookies then chill again, then try moving them.

Can I use apple cider vinegar?

Yes you can use any vinegar (or lemon juice) instead of white distilled. But don’t use red wine or balsamic – you don’t want to taste it.

How do you make gingerbread cookies keep their shape during baking?

As long as you follow the recipe you shouldn’t have this problem: be sure to chill the cookies before baking and to measure the ingredients correctly.

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Gingerbread Cookies (soft & chewy cutouts)

These easy soft and chewy gingerbread cookies are the perfect holiday cutout cookie recipe!
4.6 from 30 votes
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 30 minutes
Yield 36 cookies
Serving Size 1 cookie

Ingredients

For the cookies:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup molasses
  • 1 large egg
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 Cups All purpose flour Sifted

For the frosting:

  • 3 tablespoons meringue powder
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons water

Instructions

Make the cookies:

  • Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that’s normal.)
  • Mix in flour, 1 cup at a time, until dough forms. Divide dough into two sections.
  • Lay out a sheet of Reynolds Kitchens Parchment Paper with SmartGrid on your work surface. Add half the cookie dough and add a second sheet of parchment paper on the top. Use a rolling pin to roll the dough to 1/4″ thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it’s not sticking. Repeat with second half of dough.
  • Chill the rolled out dough in the refrigerator for at least 30 minutes.
  • Preheat oven to 375°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking.
  • Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
  • Cool cookies completely before frosting.

Make the frosting:

  • While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it’s lost it’s glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.
  • At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.

Recipe Video

Recipe Notes

You can find meringue powder at most craft stores in the baking section, and even at Walmart in the cake decorating aisle.
Recipe from Christmas Gifts From the Kitchen, a complimentary Bell Savings cookbook.

Nutrition Information

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 85mg | Potassium: 161mg | Fiber: 1g | Sugar: 26g | Vitamin A: 166IU | Calcium: 25mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword christmas, cookies
parchment paper with gingerbread cookies

I absolutely love this parchment paper because it comes with a SmartGrid to help you with placement and it also helps you cut the paper to fit your baking sheet. I use parchment paper because it offers a non-stick cooking surface and easy clean-up, but the SmartGrid is a major added bonus. Plus: you can reuse this parchment paper up to three times, reducing waste, and it’s compostable. You can bake ALL your gingerbread cookies on two cookie sheets, easy peasy.

**Did you make this recipe? Don’t forget to give it a star rating below!**

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54 CommentsLeave a comment or review

    1. If they weren’t soft and chewy – chances are they were baked too long. I know there is a fine line between underdone, perfect, and over baked – I cross it all the time.

    2. Shoot, I’m so sorry yours didn’t turn out. Mine are still very soft & chewy nearly 1 month later. This has now become my favorite gingerbread cookie recipe!

  1. I followed this direction and it came out just as you described. I love cinnamon and ginger taste, I would add just little more of these flavor to a get a little more kick though for me next time. For kids I think this ingredients and flavor works well. I didn’t have clove so I didn’t use it but will next time when I can get a hold of it at the store wondering if that was the kick I was missing. I baked mine 12-15 mins and I loved the chewy in the middle /crunch on the edge. Definitely! will be using this recipe again.

  2. These came out great. First time making gingerbread cookies. Love the idea of putting it in the refrigerator. I used the freezer for 15 mins. That sure saved me from making a mess with flour.
    Thanks for the recipe.

  3. I haven’t made these yet but I need to know, is there something I can replace the molasses with? I can’t find it anywhere.

  4. Had a tough time removing chilled dough from the parchment paper. I didn’t have the parchment paper the recipe called for. Decided to do it the old fashioned way. Cut dough into halves, wrapped up tight with plastic wrap and but in a plastic storage bag. Will flour pastry sheet, roll out dough and cut. I don’t mind cleaning up flour…lol.

  5. I used to make a recipe that my son loved with some honey and some molasses. Do you think I could split the cup of molasses up, with honey, in some way?

  6. Can you remove the baking powder? I usually never add it in my cut out cookie recipe since it always causes spreading but since this is different from the regular vanilla I was wondering if it was possible to remove it or would that mess with things.

  7. Wow, what a dream to use parchment paper to roll out the cookie dough! I wet the counter with a cloth so the paper would not slide. and allworked out effortlessly. I’m impressed. Makes this job easy.
    Thank you for this suggestion. I’ll not forget it.