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5 from 1 vote

Chewy Gingerbread Cookies

Extra chewy gingerbread cutout cookies have soft centers, are full of warm Christmas spices and decorated super cute! 
Prep Time15 mins
Cook Time10 mins
Chill Time2 hrs
Servings: 32 cookies

Ingredients

For the Gingerbread Cookies

  • 3 cups all-purpose flour, spooned and leveled (please see notes) 375 g
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, softened 170 g
  • ¾ cup light brown sugar, packed 165 g
  • 2 egg yolks, at room temperature
  • 1 teaspoon vanilla
  • ½ cup unsulphured molasses 170 g

For the Icing

  • 3 cups powdered sugar 390 g
  • 4-5 tablespoon whole milk 60-75 ml

Instructions

For the Gingerbread Cookies

  • Add flour, ginger, cinnamon, nutmeg, allspice, cloves, salt and baking soda to a medium sized bowl. Whisk to combine and set aside.
  • To a large bowl add the butter and brown sugar. Cream together with an electric mixer until fluffy, 1-2 minutes.
  • Add the egg yolks, molasses and vanilla to the butter/sugar mixture and mix until smooth, about 1 minute.
  • Add in the dry ingredients and mix until combined.
  • Form the dough into a disk and wrap it tightly with plastic wrap. (It's easiest to do this with floured hands.)
  • Chill the dough for 1 hour until it's cold and only slightly soft.
  • On a well floured surface roll the dough out until it's ¼ inch thick.
  • Cut cookies out with various cookie cutters.
  • Transfer the cut cookies to a parchment paper lined baking sheet. Chill the cut cookies for at least 1 hour, or until ready to bake. (You can chill the cookies together on one or two baking sheets, and then separate them out when ready to bake.)
  • When ready to bake the cookies, preheat the oven to 350 degrees. (Line another baking sheet with parchment paper if the cookies are together on one sheet.)
  • Arrange the chilled cookie cutouts about 2 inches apart from each other.
  • Bake regular sized cookies, that are roughly 3 ½ inches for 9-10 minutes. Bake mini cookies, that are roughly 2 inches for 7-8 minutes.
  • Let the cookies cool on the baking sheet for two minutes, then transfer them to a cooling rack to completely cool.

For the Icing

  • Sift powdered sugar into a medium sized bowl.
  • Stir in milk. (Start with 4 tablespoon and add in more milk if too dry.) The icing should be thick and drip slowly off of a spoon.
  • Add icing to a piping bag fitted with a very small circular tip, or just cut a tiny bit off the end of the piping bag.
  • Decorate the cookies as you wish. Let the icing dry, then serve!
  • Store leftovers in an airtight container for up to four days for the best taste.

Notes

This recipe will yield roughly 32 3 ½  inch cookies, or 64 2 inch cookies.
 
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.