Print

Best Soft Iced Gingerbread Cutout Cookies Recipe

soft iced gingerbread cutout cookies - featured image
Print Recipe

These soft iced gingerbread cutout cookies are pillowy in the center with a slight chew at the edges, featuring a warm spice blend and a glossy royal icing that sets perfectly. They require no chill time and hold their shape beautifully during baking.

Ingredients

Scale
  • 3 cups all-purpose flour (375g)
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter (113g), softened to room temperature
  • ½ cup packed dark brown sugar (100g)
  • ½ cup unsulphured molasses (170g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (240g), sifted
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Food coloring (optional)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, cornstarch, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides.
  3. Add the molasses, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. The mixture may look slightly curdled.
  4. Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed just until the flour disappears. Finish folding by hand with a rubber spatula. The dough will be soft and slightly sticky.
  5. Lightly flour your work surface and rolling pin. Roll out half the dough to about ¼-inch thickness. Use cookie cutters to press out shapes, re-rolling scraps once. Place cut cookies about 1 inch apart on parchment-lined baking sheets.
  6. Preheat oven to 350°F (175°C). Bake one sheet at a time on the center rack for 8-10 minutes, until edges are set and centers look slightly puffy and underdone. Do not let edges brown.
  7. Let cookies cool on the baking sheet for exactly 5 minutes, then transfer to a wire cooling rack to cool completely before icing.
  8. For the icing: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Add more milk a few drops at a time if needed. The icing should be thick enough to hold its shape briefly but flow smoothly.
  9. Transfer icing to a piping bag or squeeze bottle. Pipe outlines around each cookie, then flood the centers. Use a toothpick to spread icing and pop air bubbles. Let icing set completely, about 2 hours at room temperature.

Notes

Don’t overbake; cookies continue to bake after removal. Use a light hand with flour when rolling. Dough can be chilled for 15 minutes if too sticky. Work in batches and limit re-rolling to two times. Parchment paper is essential for even baking and easy cleanup.

Nutrition

Keywords: soft gingerbread cookies, cutout cookies, holiday cookies, gingerbread, royal icing, no chill dough

Find it online: https://dahliadishes.com/best-soft-iced-gingerbread-cutout-cookies-recipe/