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gingerbread cookies
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4.87 from 100 votes

Chewy & Soft Gingerbread Cookie Recipe

These easy soft and chewy gingerbread cookies are the perfect holiday cutout cookie recipe!
Prep Time20 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 212kcal
Author: Dorothy Kern
Cost: $8

Ingredients

For the cookies:

  • 1 cup (226g) unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1 cup (237ml) molasses
  • 1 large egg
  • 2 tablespoons white vinegar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 Cups (620g) All purpose flour Sifted

For the frosting:

  • 3 tablespoons meringue powder
  • 4 cups (452g) 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.

Video

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

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