Description

These Soft Gingerbread Cookies are delightfully tender with warm spices of ginger, cinnamon, and nutmeg. Perfect for holiday baking, they come with a smooth molasses-infused dough that’s chilled, rolled, and baked to soft, slightly puffy perfection. Topped with a classic royal icing made from powdered sugar and meringue powder, these cookies are ideal for decorating with festive designs or colors, making them a wonderful treat for gatherings or gifting.

Ingredients

Cookie Dough

1 cup butter, softened at room temperature (preferably salted)
1 cup light brown sugar, packed
1/2 cup molasses (do NOT use blackstrap)
3 cups all-purpose flour, spooned & leveled (390 grams)
2 1/2 tsp ground ginger
1 1/2 tsp cinnamon
Pinch of nutmeg
1/2 tsp baking soda
1/2 tsp salt
Optional: 1-2 teaspoons milk (if dough is crumbly)

Royal Icing

2 cups powdered sugar
1 and 1/2 tbsp meringue powder
4-6 tbsp water

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Instructions

Make the Cookie Dough: In a large mixing bowl, beat the softened butter on high speed with an electric mixer until creamy. Add the light brown sugar and mix for about 1 minute until well combined. Add molasses and mix until fully incorporated. Then add the dry ingredients—flour, ground ginger, cinnamon, nutmeg, baking soda, and salt—and mix until a dough forms. If the dough is crumbly, add 1-2 teaspoons of milk to help it come together.
Roll and Chill: Divide dough into two halves. Roll each half out to about 3/8 inch thickness between sheets of parchment paper using a ruler or estimating between 1/4 and 1/2 inch. Transfer the rolled dough still sandwiched between parchment papers onto a baking sheet. Cover loosely with a clean kitchen towel, then chill in the refrigerator for 1-2 hours or in the freezer for a shorter time until firm and completely chilled.
Cut Out Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the fridge, peel off the parchment, and cut shapes using cookie cutters. Arrange cookies spaced a few inches apart on the prepared baking sheets. If dough softens, chill the tray in the fridge or freezer for 5-15 minutes to maintain shape. Roll and cut additional cookies from scraps, chilling as needed.
Bake Cookies: Bake cookies for 8-9 minutes. They should appear just set and slightly puffy, with centers slightly underdone. Do not overbake. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Prepare Royal Icing: In a large bowl, combine powdered sugar, meringue powder, and water. Mix on high speed for about 1 1/2 minutes until the icing reaches a drizzle-able consistency. Adjust with water or powdered sugar as needed. Transfer icing to a piping bag fitted with a Wilton #1 tip for detailed decorating. Optionally, add gel food coloring or sanding sugar for decorative sparkle.
Decorate the Cookies: Pipe designs on the cooled cookies using royal icing. Allow the icing to set completely before storing.
Store Cookies: Store decorated cookies in an airtight container at room temperature for 4-6 days, or refrigerate for 6-8 days. Bring cookies to room temperature before serving. Cookie dough and royal icing can be prepared in advance and refrigerated for 1-2 days.

Notes

Use light brown sugar for a milder sweetness and moisture; dark brown can alter flavor.
Do not use blackstrap molasses, as it will make the cookies bitter.
If the dough is crumbly, a teaspoon or two of milk helps to bind it.
Chilling the dough is essential to maintain cookie shape when baking.
Do not overbake the cookies to keep them soft and chewy.
Royal icing can be colored with gel food coloring for festive designs.
Store cookies in an airtight container to maintain freshness and softness.
Prepare dough and icing ahead for convenient holiday baking.