These soft gingerbread cookies are sweet, soft, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays!
Welcome to Christmas Cookie season! I’m so excited to share with you all kinds of Christmas cookie inspiration, because this is the most wonderful time of the year indeed. Whether you are attending a cookie exchange, taking treats to work/school/a party, giving goodie plates to neighbors, or just needing a weekend baking session with your people, I have you covered. These cookie recipes are some of my all-time favorites, and I can’t wait for you to try them in your own home.
I wanted to start cookie season out with a bang, so I’m sharing my favorite recipe first – soft gingerbread cookies! I thought about saving this for last, but who am I kidding? You need this recipe and you need it STAT! My brother and sister-in-law moved next door to us, all the way from Kentucky. My brother is working at our hardware store and his wife, Beth, is helping me in the kitchen! I wanted to get a jump on Christmas cookies, so we started baking in August to have a nice collection for you all baking season. Beth went to culinary school and her emphasis was baking! Seriously! And now she’s my neighbor. I’m using her and her skills to the fullest.
These soft gingerbread cut-out cookies are so very good. I’m not a huge fan of gingerbread in general, but these have changed my mind. In fact, I like these so much, I’m planning on making a million of these for my neighbor goodie plates. I have lots and lots of gingerbread cookie cutters, so I’m hoping to cut out and decorate cookies for each member of the family. Wouldn’t getting a plate of personalized cookies be the cutest thing ever? I can’t wait!
Tips and Tricks for Making Soft Gingerbread Cookies
- These cookies are sweet, soft, and hold their shape well. The spiced flavor is light and really pleasant. My kids love these, my husband loves these, and I had a bag hiding in the freezer that I have now eaten completely, so it’s pretty obvious that I love these too. These will make a gingerbread lover out of anyone.
- If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
- Use real butter and don’t forget the resting time. The dough should be tacky but not gloopy when you put it in the fridge. When it comes back out of the fridge, it should be very firm. You can keep the dough in the fridge for up to 2 days before using.
- This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses (here’s a post of a bunch I’ve made) and I normally use this recipe for a sturdy hard cookie that is good for construction.
- If you are in need of a cookie cutter set, I’ve had this one for almost 11 years and we use it all the time.
- The baked cookies freeze very well. Just bake and cool (but do not add icing), store in a freezer bag or airtight container, and freeze for up to 6 weeks. You can pull the cookies out as needed when guests show up, or thaw the whole batch for decorating all at once. I froze bags and bags of these to prep for my neighbor goodie plates, and loved having the baking done ahead of time.