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The Ultimate Soft and Chewy Gingerbread Cutout Cookies

A pile of perfectly shaped, un-iced star gingerbread cookies resting on a white plate.
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Create perfectly soft and chewy gingerbread cookies that hold their shape for cutting out festive designs. This easy recipe guarantees rich spice flavor and no spreading during baking, making it a trusted holiday baking essential.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 3 days. This step is key for a no spread cookie recipe.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters, such as gingerbread men, to cut out shapes.
  8. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For soft cookies, slightly underbake them. They should look set but still soft in the center.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. Decorate with royal icing recipes once fully cooled.

Notes

  • For the softest texture, chill the dough for the full recommended time. Cold dough prevents spreading.
  • If you plan to decorate heavily, roll the dough slightly thicker, about 3/8 inch.
  • These spiced molasses cookies stay soft for several days when stored in an airtight container.
  • Use high-quality molasses for the best, rich spice flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/soft-chewy-gingerbread-cookies-no-spread/