The Ultimate Soft and Chewy Gingerbread Cut-Out Cookies (That Do Not Spread)
I am so glad you are here. This recipe gives you soft texture, rich spice flavor, and perfect consistency for your holiday gingerbread men. You only need patience and proper technique to make these cookies that stay soft for days.
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 3 hours 40 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
- Beat in the egg, molasses, and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 3 hours, or preferably overnight. This chilling step is key to preventing spread.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Work quickly to keep the dough cold.
- Use your favorite cookie cutters, like gingerbread men shapes, to cut out the cookies. Place them on the prepared baking sheets.
- Bake for 8 to 10 minutes. For the softest cookies, pull them out when the edges are just beginning to set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate with royal icing once fully cooled.
Notes
- For the best soft, chewy holiday spice cookies, ensure your molasses is fresh and that you chill the dough thoroughly.
- If your dough gets too warm while rolling and cutting, place the cut-out shapes back in the refrigerator for 10 minutes before baking. This guarantees no spread.
- To keep these melt in your mouth cookies soft, store them in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 110
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30