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Soft Gingerbread Cookies

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I can’t remember where I found this recipe years ago, but what I do know is that it makes the most wonderful soft and thick Gingerbread Cookie EVER! Not only are these cookies thick and soft, but they have just the perfect amount of spices, and they stay fresh for days.  They are the perfect cookie for gift giving, but better yet, they are the perfect cookie for children to help with.  I also like to make a small batch of buttercream frosting mainly for attaching decorations.  These cookies are great with no frosting at all.  Oh yes….make sure you have Cinnamon Imperials on hand.  What’s a Gingerbread Cookie without the cinnamon imperials!!!  I made these at Christmas, but it doesn’t have to be Christmas to enjoy these cookies.  Make some today, and your kitchen will be filled with the wonderful aroma of spices, and your family will thank you.  Enjoy! 

Here’s how I made them…

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I started by combining some flour, cinnamon, ginger, baking soda and salt in a large bowl and set it aside…

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Then I creamed some butter, shortening and sugar in a large bowl with a mixer until light and fluffy.  I added some eggs and mixed it again.  Then I added some molasses and mixed it well again…

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Next I added the flour mixture and some water alternately to the creamed mixture and mixed it until the flour mixture was incorporated… 

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Then using about one third of the cookie dough at a time, I rolled the dough out on a floured surface to about 1/4″ in thickness.  I cut the dough into shapes with sharp cookie cutters that I dipped in flour…

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I placed the cookies about 1 inch apart on un-greased cookie sheets…  

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And I baked them for about 8-10 minutes until the edges were set.  Did I mention that they will smell WONDERFUL!  I transferred the  cookies to a wire rack to cool.  Now the fun begins…..decorating the cookies.  

Ok, so I forgot to take pictures of whipping up the buttercream frosting but it is so…..easy.  I just whipped some soft butter with a mixer until it was light and fluffy, added in some pure vanilla extract, powdered sugar and a little milk.  Then I spooned about half of it into a piping bag for attaching the cinnamon imperials and other decorations.  I left the other half for spreading sparsely on the cookies for adhering sprinkles.  That simple…  

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Oh, and don’t forget to let the little ones help you.  They not only love to help decorate, but they really love to eat the cookies!

 

Print

Soft Gingerbread Cookies


  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40
  • Yield: 36

Description

A soft and thick delicious cookie with just the perfect blend of molasses and spices.


Ingredients

For the Cookies

  • 1 stick real butter, softened
  • 1/2 cup solid shortening
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup dark molasses
  • 2 eggs
  • 5 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 tablespoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup water

For the Frosting

  • 4 tablespoons real butter, softened
  • 1 teaspoon pure vanilla
  • 2 cups powdered sugar
  • 1 to 2 teaspoons milk as needed for spreading and piping consistency

Instructions

For the Cookies

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, cinnamon, ginger, baking soda and salt, and set aside.
  3. Cream the butter, shortening and sugars in a large bowl with a mixer until light and fluffy. Add the eggs and mix well. Add the molasses and mix well again.
  4. Add the flour mixture and water alternately to the creamed mixture and mix well.
  5. Using about one third of the dough at a time, roll dough out on a floured surface to about 1/4″ in thickness. Cut dough into desired shapes with cookie cutters dipped in flour.
  6. Place cookies at least one inch apart on uncreased cookie sheets, and bake for 8-10 minutes until the edges are set. Remove cookies to a wire rack to cool.

For the Frosting

  1. Mix frosting ingredients together, adding the milk last. Mix to a thin piping and spreading consistency. If frosting becomes too thick, add a little more milk. If frosting is too thin, add a little more sugar.
  2. Place about 1/2 of the frosting in a piping bag fitted with the #3 tip, or any other small tip. Pipe frosting onto cookies to decorate edges and to adhere cinnamon imperials and other decors. Save the rest of the frosting for spreading sparsely on the cookies for adhering sprinkles.
  3. Decorate, eat and enjoy!

 

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