Holiday Indulgences · Kid-Approved
Soft Gingerbread Cookies
Soft, chewy gingerbread people and stars with warm ginger, cinnamon and molasses, decorated with simple white icing. Perfect for decorating with kids.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter. Use unsweetened almond or oat milk.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3 cups All-purpose flour
- 1/2 cup Butter, softened
- 1/2 cup Packed brown sugar
- 1/2 cup Molasses
- 1 Egg
- 1 tbsp Ground ginger
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Powdered sugar (for icing)
- 2 tsp Milk
Directions
- Beat the butter and brown sugar until fluffy, then beat in the molasses and egg.
- Whisk the flour, spices, baking soda and salt and mix in to form a soft dough. Divide in half, flatten into disks, wrap and chill 2 hours.
- Heat the oven to 350°F. Roll the dough 1/4 inch thick on a floured surface and cut into shapes.
- Bake on parchment 8 to 10 minutes, until just set. Cool on the pan 5 minutes, then on a rack.
- Stir the powdered sugar and milk into a thick icing and pipe on details.
Calorie breakdown
Per cookie: flour 38 · butter 23 · molasses 13 · brown sugar 12 · icing 7 · egg 2 · spices 1
💡 Lighter tip: Pull them out while the centers still look slightly soft for chewy cookies; bake 2 minutes longer for crisp ones to hang on the tree.
Helpful for this recipe
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