Soft Roll-Out Gingerbread Cookies
Soft, Flavorful Gingerbread Cookies with minimal spread. Perfect for Royal Icing.
Servings: 3 Dozen Cookies
Ingredients
- 5 1/2 Cup Flour
- 2 1/4 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1 1/4 tsp Cinnamon
- 3/4 tsp Salt
- 1/2 tsp Baking Powder
- 1 1/2 Cup Unsalted Butter, softened
- 1 Cup Dark Brown Sugar*
- 2 Large Eggs
- 1 Cup Molasses
Instructions
- Sift or whisk together flour, ginger, cloves, cinnamon, salt and baking powder in a separate bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add softened butter and brown sugar. Mix on medium speed until light and fluffy. About 2 minutes.
- Add eggs and mix until combined. About 1 minute.
- Scrape down the sides and bottom of your bowl. Add molasses and mix until combined. About 30 seconds.
- Scrape down the sides and bottom of your bowl once more. With mixer on low, add your dry ingredients and mix until fully incorporated. Do not overmix. Dough should be just slightly sticky. If it is too sticky add just a touch more flour.
- Roll your dough out in between two pieces of waxed paper or plastic wrap and chill in the fridge for at least one hour or up to 3 days.
- Preheat your oven to 350°. Cut your shapes and transfer to a baking sheet lined with a silicone baking mat or parchment paper. Bake for 7-12 minutes depending on size and thickness. Once the wet sheen on the cookie completely disappears, your cookies are baked through. Let them cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
- Store in an airtight container for up to a week.
Notes
*Light Brown Sugar can be substituted if you can't find dark.
Also, these cookies taste best with the recommended amount of flour. However, if you need them to NOT spread, you can increase the flour to 6 cups.