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Bakery-Style Soft and Chewy Gingerbread Cut-Out Cookies

A close-up stack of three dark, rich soft gingerbread cookies with cracked tops on a light plate.
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Make soft, thick gingerbread cookies perfect for cutting out and decorating during the holidays. This recipe yields chewy results every time.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
  2. In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
  3. Beat in the egg, molasses, and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours, or up to 2 days.
  6. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to 1/4 inch thickness. Use cookie cutters to cut out shapes.
  8. Place the cut-outs onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For softer cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate once fully cooled.

Notes

  • For the thickest, softest cookies, chill the dough for the full 2 hours.
  • If you want cookies that hold their shape well for decorating, chill the cut-out shapes on the baking sheet for 10 minutes before baking.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://sundayflavor.com/soft-gingerbread-cookies/