Soft Iced Gingerbread Cookies
From the Blog Author
Ingredients
- 2 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 egg
- 1/3 cup molasses
- 3/4 cup softened butter
- 1 cup granulated sugar
- 1 tablespoon butter
- 2 tablespoons cream cheese
- powdered sugar
- half-and-half, heavy cream, or milk
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, mix all the dry ingredients.
In a separate bowl, cream the butter and sugar until light, fluffy, and pale.
Add the egg, mix well, then add the molasses and mix again.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
Bake for 9 to 11 minutes.
While cookies cool, melt 1 tablespoon of butter and 2 tablespoons of cream cheese.
Slowly whisk in powdered sugar until a thick paste forms.
Thin the frosting by gradually adding half-and-half, heavy cream, or milk until a drizzling consistency is reached.
Drizzle or dip the cooled cookies and top with your favorite holiday sprinkles.
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Frequently Asked Questions
How should I properly store my Soft Iced Gingerbread Cookies to keep them fresh?
Once completely cooled, store your Soft Iced Gingerbread Cookies in an airtight container at room temperature. They will stay deliciously soft for up to one week when stored correctly. Avoid refrigeration, as this can sometimes cause the cookies to dry out faster.
Can I make the dough for these soft gingerbread cookies ahead of time?
Yes, you can definitely prepare the dough in advance! After mixing, wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days before rolling and baking. Allow the dough to sit at room temperature for about 15-20 minutes before proceeding with the 350°F baking instructions.
What is the secret to ensuring these gingerbread cookies stay soft and don't become crunchy?
The key to soft gingerbread lies in the balance of wet ingredients, particularly the 1/3 cup of molasses, and not overbaking. Bake them only until the edges are set, which should be around 11 minutes at 350°F; they should still look slightly underdone in the center when you remove them.
