This has been my go-to Gingerbread cookie recipe for years. We love that they are soft and chewy and full of flavour.

I love iced soft gingerbread, so I cut half of the recipe into squares or snowflakes and dip them in a glaze. I cut the other half into small soft gingerbread people for the kids to decorate.

Soft Gingerbread Cookie Recipe- Ingredients

• 6 Tablespoons of butter, room temperature
• 3/4 cup of packed dark brown sugar
• 1/2 cup molasses
• 1 egg, room temperature
• 2 teaspoons vanilla
• 1 teaspoon grated lemon peel
• 3 cups all-purpose flour
• 3 teaspoons ground ginger
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves

Soft Gingerbread Cookie Recipe- Method

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Beat in the molasses, egg, vanilla and lemon peel.
• In a separate bowl, combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves. Mix well.
• Gradually add the creamed mixture and mix well.
• Divide the dough in half, wrap each half in plastic and then refrigerate for 30 minutes.
• Once chilled, lightly kneed each section of dough to soften it up.
• Lightly flour your surface and your rolling pin and roll out to 1/4″ thickness.
• Cut into desired shapes and place on a parchment-lined baking sheet.
• Re-roll any scraps.
• Bake at 350F for 7-9 minutes.

(For a 1 1/2″ snowflake and a 2″ person shape I bake for five minutes and then rotate the sheet and bake for two more minutes.)

Gingerbread Cookie Glaze -Ingredients

• 1 cup of icing sugar

• 1/4 tsp vanilla

• 3 tsp of milk

• 2 tsp light corn syrup

Gingerbread Cookie Glaze- Method

• Sift icing sugar.

• Mix all ingredients into a small bowl, ideally with straight sides.

• Stir until the consistency of slightly runny toothpaste. You may have to add a bit more milk.

• Dip each cookie into the glaze. Rotate the cookie above the glaze bowl so any excess glaze drops back into the bowl.

• Add sprinkles while the glaze is still wet.

• Allow to dry fully. I let mine sit on the counter over night before stacking in cookie containers.

Hot Baking Tip

These soft gingerbread cookies freeze well with parchment between each layer of cookie.

Happy Baking!

xx C

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About the Author

Christine lives on the West Coast of Canada with her husband, their three kids and approximately one million plant babies.

She is in the exploratory “In-Between” phase of rediscovering herself after being a stay-at-home mom for the last decade. She loves all adventures on the water or in the forest and connecting with other open-hearted, lifelong learners.