Soft Gingerbread Cookies (Print-Friendly Version)
Tender, chewy cookies with molasses, ginger and cinnamon - a festive treat that stays soft and flavorful for holiday celebrations.
# Ingredients:
→ For the cookies
01 -
1/2 cup shortening (or butter, however, using butter may cause spreading)
02 -
1/2 cup granulated sugar
03 -
1 cup molasses
04 -
1 large egg, at room temperature
05 -
2 teaspoons vanilla extract
06 -
3 1/2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
2 teaspoons ground ginger
09 -
2 teaspoons ground cinnamon
10 -
1/2 teaspoon salt
→ For the royal icing
11 -
1 egg white
12 -
1 1/4 cups powdered sugar
13 -
1/4 teaspoon vanilla extract
14 -
Pinch of salt
# Steps:
01 -
Place the shortening, granulated sugar, and molasses in a medium saucepan over medium-low heat. Cook while occasionally stirring with a whisk until the shortening melts completely. Remove from heat and pour the mixture into a large bowl. Set aside to cool slightly until the shortening is still liquid but not hot.
02 -
Once the mixture has cooled slightly, add the egg and vanilla extract. Whisk until smooth and glossy.
03 -
Add the flour, baking soda, ginger, cinnamon, and salt to the bowl. Use a rubber spatula to fold the mixture until combined and no streaks of flour remain. The dough will be soft and slightly sticky. Shape the dough into a disc and wrap in plastic wrap or foil. Chill for at least 2 hours or up to 2 days.
04 -
When ready to bake, preheat your oven to 175°C (350°F) and line a cookie sheet with parchment paper. Lightly flour a clean work surface.
05 -
Roll the chilled dough out to about 6mm (1/4 inch) thickness. Use cookie cutters (e.g., 3-inch gingerbread man shapes) to cut the dough. Place the cookies 5cm (2 inches) apart on the prepared cookie sheet.
06 -
Bake the cookies in the preheated oven for 8 to 9 minutes for full-sized cookies. For smaller cookies, reduce the baking time. The edges should be lightly browned, and the center slightly underbaked to ensure a soft texture. Let cool completely on a cooling rack.
07 -
In a medium bowl, whisk together the egg white, powdered sugar, vanilla extract, and salt. Adjust consistency by adding 1/4 teaspoon of water for thinning or more powdered sugar for thickening. Whisk until smooth.
08 -
Transfer the royal icing to a piping bag fitted with a small round tip. Decorate cooled cookies as desired and enjoy!