Tis’ the season to make a batch of those mushy ginger bread cookies! Make them into festive vacation cookies or select no matter form you’d like! They’re mushy, spiced, and embellished with a easy icing that provides a little bit of sweetness.

Gingerbread cookies on the counter.

This mushy gingerbread cookies recipe was impressed by our scrumptious chewy ginger cookies. They’re made with comparable components however are rolled out and minimize into cute little shapes so that you could frost them with icing.

We love making a double batch of those cookies as a result of they freeze splendidly and are so enjoyable to brighten and giveaway as a scrumptious vacation reward.

What You Want for Tender Gingerbread Cookies

  • All-purpose flour
  • Salt
  • Baking soda
  • Spices: floor cloves, floor cinnamon, floor ginger
  • Unsalted butter
  • Gentle brown sugar
  • Giant egg
  • Molasses

Additionally just be sure you have a few baking sheets, parchment paper, a stand mixer, and your favourite cookie cutters available.

Gingerbread cookie dough in a mixing bowl.

Can I substitute the butter for coconut oil?

No! We don’t suggest utilizing coconut oil as an alternative of butter in these cookies. The coconut oil is simply too mushy and doesn’t assist maintain the form of the gingerbread cookies. Chilly butter is a should!

Can I take advantage of a distinct flour?

  • Complete wheat flour: We examined this recipe with half complete wheat flour and the ratio for that is 1.5 cups all-purpose to 1/2 cup complete wheat flour.
  • White complete wheat flour: The unique recipe when this was first printed used half white complete wheat flour, so if you wish to go that route, you need to use 1 cup white complete wheat and 1 cup all-purpose flour.

What if I don’t have these spices?

In case you are lacking ginger, cloves, or cinnamon, test to see when you have any spice mixes. Strive a chai spice combine, a gingerbread spice combine, or something with comparable spices!

Gingerbread cookie dough wrapped in plastic wrap.

Tips on how to Stop Your Cookies from Spreading Too A lot

You’ll discover within the recipe that not solely do you refrigerate the dough for 4 hours, however you additionally freeze the minimize outs earlier than baking. Why?

The colder the dough, the much less doubtless that the cookie dough will develop within the freezer.

When testing this recipe we discovered that the cookies unfold much less when there was refrigeration time and freezer time, so make certain to not skip both half! JUST TRUST US!

Raw gingerbread cookie dough on a baking sheet

Tips on how to Enhance Gingerbread Cookies

Whereas the cookies are baking, make the gingerbread cookie icing. You need the icing to be thick sufficient to carry its form which is why we recommend including the milk by the tablespoon as an alternative of all of sudden.

For those who’re planning to pipe frosting onto the cookies as we did, you’ll wish to make it possible for once you spoon the frosting and let it drip, it holds form for a number of seconds earlier than melting again into the frosting.

What measurement Wilton tip ought to I take advantage of? We used a Wilton 2 Spherical Tip for piping the frosting onto the cookies.

Decorated gingerbread cookies on a plate.

Freezer Instructions

These mushy gingerbread cookies are a beautiful cookie to freeze. You even have 2 choices on the subject of freezing them.

  1. Freeze the cookie dough till you’re able to bake them.
  2. Freeze the cookies after you have got baked them and so they have cooled fully. Freeze for as much as 3 months.
Gingerbread Cookies

Tender Gingerbread Cookies Recipe

The cutest mushy gingerbread cookie cutouts are made with frequent components and gingerbread spices. Pipe on as easy icing and serve for Christmas!

Prep:4 hours

Prepare dinner:7 minutes

Complete:4 hours 7 minutes


Moist Substances

  • 10 tablespoons butter chilly and minimize into 1/2 tablespoon pats
  • 1 cup gentle brown sugar packed
  • 1 massive egg
  • 1/4 cup molasses


  • First, add all the dry components to a medium bowl and whisk till mixed. Put aside for later.

  • Subsequent, use a stand mixer* butter and brown sugar collectively at medium velocity. This may take round 3-4 minutes. Add molasses to the sugar and butter and cream the molasses into the combination (~1 minute). Crack the egg into the creamed combination combine on medium till mixed.

  • Lastly, slowly add the dry components to the moist components with a 1/2 cup scoop at a time and blend on medium. Repeat till all dry components are gone and the dough is mixed. The dough needs to be just a little thicker than regular cookie dough, however nonetheless be very straightforward to type a ball.

  • Wrap the cookie dough ball in plastic wrap and place it into the fridge for not less than 4 hours (the longer the higher). 

  • While you’re able to make your cookies, preheat the oven to 350ºF and line 2 baking sheets with parchment paper.

  • Take away the dough from the fridge and sprinkle flour onto a tough, cool floor in addition to a rolling pin. Then, minimize the dough in half. Place half the dough on the floured floor and place the remaining within the cookie dough again within the fridge to remain cool till it is time to roll it out.

  • Use a rolling pin to roll out the dough in order that it’s round 1/4-inch thick. Be at liberty to generously use flour in case your dough sticks to the rolling pin.

  • Use small/medium cookie cutters to create ginger man cookie cut-outs. Then, switch the shapes onto your parchment-lined baking sheet. The cookies will develop just a little bit, so make certain to depart a little bit of room between the shapes. Freeze the cookie cutouts for 10 minutes. This may stop them from increasing an excessive amount of.

  • Bake at 350ºF for round 7-9 minutes or till cookies start to brown. They prepare dinner quick, so watch out! Whereas these cookies are baking, put together the subsequent batch.

  • Instantly take away from scorching pan and place on cooling rack. Let cool for not less than half-hour earlier than frosting.

  • For the frosting, add all of the powdered sugar, butter, and vanilla into a big bowl. Add milk by the teaspoon and blend over low/medium velocity till the frosting is thick, creamy, and easy. Proceed so as to add the milk to the frosting till it reaches the specified thickness. For those who’re planning to pipe frosting onto the cookies like we did, you will wish to make it possible for once you spoon the frosting and let it drip, it holds form for a number of seconds earlier than melting again into the frosting.

  • Frost the cookies with the icing after which adorn with sprinkles and edible glitter. We suggest a Wilton 2 Spherical Tip in case you plan to pipe strains in your cookies like we did.
  • Retailer the cookies in a cool, darkish place for as much as 5-7 days.

Suggestions & Notes

  • This recipe was up to date on December 6, 2023, to take away white complete wheat flour. For those who’d like to make use of half complete wheat flour, we suggest 1.5 cups all-purpose flour and 1/2 cup complete wheat flour.
  • Refrigeration + Freezing: Make certain to not skip chilling the dough for 4 hours earlier than rolling out OR freezing the minimize outs earlier than baking. This may stop the dough from unfold throughout baking.

Vitamin details

Energy: 307kcal Carbohydrates: 54g Protein: 2g Fats: 9g Fiber: 1g Sugar: 30g

Pictures: photographs taken on this publish are by Erin from The Picket Skillet.


By Damian

Hi Damian, a talented website author who embraces her work with genuine enthusiasm. With an unwavering commitment to excellence, she combines her creative talent and technical expertise, creating sites that stand out for both style and substance.

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