Soft and Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies are perfectly spiced, low in sugar, and stay moist for days, ideal for Christmas or holiday baking.
Equipment
- 1 Medium Sauce Pan
- 2 Medium Bowls
- 1 Hand mixer or stand mixer
- 1 Wooden Spoon
- 1 Rolling Pin
- 2 Cookie Sheets
- 1-3 Cookie Cutters
Ingredients
- 3/4 cup Unsalted Butter will cook in pan
- 1/2 cup Brown Sugar packed
- 3/4 cup Molasses
- 1 tsp Salt
- 2 tsp Cinnamon
- 2 tsp Ground Ginger
- 2 tsp Allspice
- 1 egg
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 1/4 cup Flour
Frosting
- 2 cups Powdered Sugar
- 1 tbsp Vanilla Extract
- 3-4 tbsp Milk
Instructions
- In a medium saucepan, melt butter over medium-low heat.
- Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together until well incorporated. Remove from heat.
- Transfer mixture to a medium to large mixing bowl and add the egg and beat it in with the mixture.
- In a separate bowl, add baking powder, soda, and flour and whisk together.
- Add flour to the molasses mixture and stir together with a wooden spoon.
- Divide dough into two equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour.
- Preheat oven to 350F and prep three-four cookie sheets with parchment paper
- On a floured surface, roll out 1st dough into 1/4 inch thick rectangle with a floured rolling pin
- Cut out shapes with cookie cutter of choice. Place at least an inch apart on cookie sheets.
- Bake for 8-9 minutes or until edges are browned. Let cool on cookie sheets for a few minutes and then transfer to cooling racks.
- Once cooled, add frosting! Store in air-tight containers at room temperature or freeze.
