Soft Gingerbread Cookies – Super Healthy Kids

Full of yummy spices and a pleasant aroma, these scrumptious Soft Gingerbread Cookies are the right option to create vacation baking reminiscences.  They are tremendous straightforward to cutout, maintain their form and keep smooth for days!

The Perfect Soft Gingerbread Cutout Cookie

Holidays are all about traditions for me.  One factor that brings reminiscences, household time, and enjoyable collectively is meals! I believe vacation baking together with your children is likely one of the finest methods to create these traditions and reminiscences with your loved ones. Gingerbread shouldn’t be solely scrumptious, however is so enjoyable to make and embellish together with your children!

This tremendous smooth, completely spiced gingerbread cookie recipe has made a gingerbread lover out of everybody who has tried them. Not solely are they extremely scrumptious, however they’re easy to make and the dough is very easy to work with! Plus the fabulous aroma makes the entire home scent like Christmas. They make a wonderful addition to vacation cookie plates, and are good for gifting! I’m sharing my tried and true ideas that may assure you’ll get scrumptious gingerbread cookies that may keep smooth and chewy for days. So escape these cutters and let’s get baking!

Ingredients You’ll Need to Make These Soft Gingerbread Cookies:

• Molasses– I like Grandma’s darkish molasses. Do not use blackstrap molasses.
• Brown Sugar– Brown sugar will assist preserve your gingerbread cookies chewy.
• All-Purpose Flour– I often use common flour, however I’ve made them prior to now with complete wheat flour or a mixture of each.
• Butter– I like to make use of salted butter.
• Egg
• Cinnamon, Ginger & Cloves– This mixture makes for a scrumptious spiced cookie. For a extra intense ginger taste, you may add recent ginger or minced crystallized ginger as properly.
• Baking Soda
• Salt
• Pure Vanilla Extract

How to Make Gingerbread Cookies:

1. Whisk collectively dry elements. To a big mixing bowl, add the flour, cinnamon, ginger, cloves, salt and baking soda. Whisk to mix and put aside.
2. Beat the moist elements. In the bowl of a stand mixer and the softened butter, brown sugar and egg. Beat on medium velocity till mild and fluffy. Add the molasses and vanilla extract and proceed mixing till properly mixed.
3. Combine. Add the dry elements to the stand mixer and blend on low simply till mixed. The dough must be thick and just a little stick.
4. Chill the dough. Divide the dough in half and wrap every bit of dough in plastic wrap. Flatten barely to make a disc. Refrigerate the dough for a minimum of 60 minutes and as much as in a single day. Chilling the dough is necessary or your cookies will unfold when baking.
5. Roll out and lower into shapes. After the dough has chilled, take away from the plastic wrap and place on a calmly floured floor. Sprinkle the highest of the dough with a bit extra flour, and roll the dough to about 1/4-inch thick. Cut into shapes and place on a parchment lined baking sheet. Lay out your cookies on a parchment line baking sheet. This is my very favourite parchment paper. It is pre-cut to suit baking sheets, helps your cookies bake extra evenly, prevents them from sticking, and makes cleansing your pan tremendous fast!
6. Bake. Bake your cookies at 350 levels for 8-10 minutes or simply till set. This is necessary if you need a smooth gingerbread cookie. Allow to chill utterly earlier than adorning.
7. Make the icing. Add the powdered sugar, vanilla, water, and corn syrup to a mixing bowl. Use a hand mixer to beat till easy and creamy. It might be actually thick- you may add a teaspoon or so of water to skinny it out if obligatory. Once you may have the appropriate consistency, add to a piping bag.
8. Decorate your gingerbread cookies. Pipe the icing onto your cookies nonetheless you want! Add sprinkles immediately- the icing will harden because it dries.
9. Enjoy! Leftover cookies will keep recent as much as 3 weeks in a sealed container.

Tips & Suggestions

Decorating your gingerbread cookies.

You can use a basic royal icing, however I like to make use of a easy powdered sugar icing on my gingerbread cookies. It is simple to make, straightforward to work with when adorning, and it hardens when it dries- which makes these cookies straightforward to stack and pack. I purchased a pack of disposable piping luggage which works good for detailed adorning. Just snip a small bit off the tip and voila! No piping ideas obligatory. They’re additionally straightforward for little arms to handle. Because this icing hardens pretty rapidly, be sure that so as to add your sprinkles quickly after adorning.

How do you get smooth gingerbread cookies?

There are some things you must do to make sure good, smooth gingerbread cookies. Make certain you completely chill your dough earlier than baking. This will assist your cookies to carry their form and keep away from spreading. Secondly, keep away from including an excessive amount of flour. The dough might be sticky, however might be simpler to work with after chilling. You additionally wish to just be sure you don’t roll the dough out too skinny. Lastly, ensure you don’t over bake! The cookies will look very smooth however will proceed to arrange as they cool. You’ll find yourself with scrumptious chewy gingerbread cookies!

How lengthy do gingerbread cookies final?

Leftover gingerbread cookies will keep recent for 3-4 weeks when saved in an hermetic container. If the cookies get onerous, you may soften them again up by inserting a slice of recent bread within the container. They’ll absorb the moisture fro the bread and get good and chewy!

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