These bakery-style gingerbread cookies are soft, spiced, and a little chewy—just what you want during the holidays! The rich ginger and warm spices make them a cozy treat.
Plus, decorating them is half the fun! I love turning them into little gingerbread people. Who doesn’t smile at a cookie wearing a frosting smile? 🎉
Making these cookies is super easy. Just mix, roll, and cut out your shapes! They smell amazing while baking, and trust me, they’ll disappear fast!
Key Ingredients & Substitutions
All-purpose Flour: This forms the base of your cookies, giving them structure. For a gluten-free version, consider using a 1-to-1 gluten-free flour blend, but check the brand for best results.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg create that classic gingerbread flavor. If you’re missing any, just use more ginger or cinnamon—spices can be flexible in this recipe!
Molasses: This is crucial for both flavor and texture. If you don’t have molasses, try using dark corn syrup or honey, but expect a slightly different taste.
Butter: Unsalted is preferred for controlling salt levels. If dairy-free, use vegan butter for a similar result. It helps keep the cookies soft.
Powdered Sugar: Essential for your icing. If you need it to be corn-free, look for brands that specifically mark their products as such or make your own by blending granulated sugar until fine.
How Can I Ensure My Cookies Stay Soft?
To achieve soft bakery-style cookies, focus on these simple tips:
- Do not overbake! Keep a close eye on them, and pull them from the oven when the edges are set but the centers still look soft.
- Chill the dough if it feels too soft; this helps prevent spreading, leading to thicker cookies.
- Let them cool on the baking sheet for a few minutes before transferring to wire racks—this allows them to firm up just enough without losing that slight chewiness.
By following these tips, you’ll have perfectly soft and delicious gingerbread cookies every time! Happy baking!
Bakery-Style Gingerbread Cookies
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- For decorating:
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract or lemon juice
- Optional: food coloring
How Much Time Will You Need?
This recipe will take around 30 minutes for preparation and about 10-12 minutes for baking, plus some additional time for cooling and decorating. In total, plan for about 1 hour to enjoy these delightful cookies fresh from your oven!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Make sure everything is evenly combined so each bite of your cookie is perfectly spiced!
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes, and it’s important for the texture of your cookies.
3. Mix in the Wet Ingredients:
Add the egg, molasses, and vanilla extract. Beat everything together until well combined; your mixture should be smooth and creamy.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Keep mixing until everything is evenly combined. If you notice the dough feels too soft to handle, just pop it in the fridge for about an hour to chill.
5. Prepare to Bake:
While your dough chills, preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper so the cookies don’t stick.
6. Scoop the Dough:
Scoop out tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets. You can slightly flatten each ball with your fingers to help them spread evenly while baking.
7. Bake the Cookies:
Place the baking sheets in the oven and bake for 9-11 minutes. Keep an eye on them! You want the edges to look firm while the center remains soft.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. After that, transfer them to wire racks to cool completely. This helps them firm up and stay deliciously soft!
9. Make the Icing:
For the icing, mix the powdered sugar with 1-2 tablespoons of milk (or water) and vanilla extract. Stir until you get a smooth and pipeable consistency. If it’s too thick, add a bit more liquid; if it’s too thin, add more powdered sugar.
10. Decorate Your Cookies:
Once the cookies are completely cool, it’s time to have fun! Decorate them with the icing to create festive designs like snowflakes, stars, or even gingerbread houses, just like the picture!
11. Allow the Icing to Set:
Let the decorated cookies sit until the icing is set. Then, you can serve them right away or store them in an airtight container!
Enjoy baking these delightful cookies that are perfect for the holidays, giving, or just for a cozy day at home. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Using whole wheat flour will give your cookies a nuttier flavor and more fiber. Just keep in mind that they may turn out a bit denser, so you might want to use a mix of whole wheat and all-purpose flour for the best texture.
What Should I Do If My Dough Is Too Soft?
If your dough feels too soft to handle, don’t worry! Simply cover it in plastic wrap and chill it in the refrigerator for about an hour. This will help firm it up and make it easier to scoop and shape.
Can I Make These Cookies Vegan?
Absolutely! To make vegan gingerbread cookies, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) and use plant-based butter instead of regular butter. The cookies will still come out delicious!
How Should I Store Leftover Cookies?
Store leftover gingerbread cookies in an airtight container at room temperature for up to a week. To keep them fresh, you can also freeze them for up to three months! Just make sure to separate layers with parchment paper to prevent sticking.
