These Soft and Chewy Gingerbread Cookies are an incredibly delicious way to enjoy the holiday season! Each cookie gives you that classic gingerbread flavor with a simple vanilla bean glaze brushed over the top.
Reasons You'll Love These Gingerbread Cookies
The Flavor. This homemade soft and chewy gingerbread cookie recipe uses full-flavor molasses and a combination of spices to give them their classic gingerbread taste!
The Texture. What you'll love about these gingerbread cookies—besides the flavor—is the soft and chewy texture! And when you top it with the simple vanilla bean glaze, you have the best cookie ever!
Easy to Make. This soft and chewy gingerbread cookie recipe is easy to make and a fun one to do with family or friends!
And if you love these gingerbread cut-out cookies, be sure to check out my gingerbread whoopie pies, small-batch gingerbread cupcakes, gingerbread cake, and homemade gingerbread houses (not for eating, just enjoying)!
Grab Your Recipe Ingredients
- Vegetable Shortening. You can use the plain shortening, or you can use the butter-flavored type as well.
- Unsalted Butter. Room-temperature unsalted butter is best, but you can also use salted butter. Just omit the salt from the recipe, then.
- Baking Powder and Baking Salt. Leavening agents were added to give the cookies some height and shape.
- Granulated Sugar. Helps to give the cookies their sweetness to balance out the flavors from the molasses and spices!
- All-Purpose Flour. Use your favorite all-purpose flour for this recipe. Mine is from King Arthur Baking.
- Spices. You'll need ground ginger, ground cinnamon, ground cloves, and salt, which gives us that classic warm gingerbread flavor.
- Egg. Brings all the ingredients together and helps give them their softness.
- Molasses. Full flavor is the best type to use here, which gives these gingerbread cut-out cookies their classic gingerbread flavor.
- Apple Cider Vinegar. Gives the cookies a little more height and helps to keep them soft and chewy. When added (it's only a tablespoon), I promise you won't notice the taste. You can use white vinegar as a substitute.
How to Make This Recipe
Below is simply a brief outline of how to make soft and chewy gingerbread cookies. Looking for the full detailed recipe? Visit the recipe card below.
- Cream the butter and shortening together. These should be at room temperature to ensure they blend well with the other ingredients.
- Add in the sugar, baking powder, baking soda, and spices.
- Mix in the egg, molasses, and apple cider vinegar.
- Add in the flour. The cookie dough will be very soft but thick.
- Chill the cookie dough. You can chill it in the bowl or roll it out into two slabs and then chill it. The minimum chill time is 1 hour. If rolling out into slabs, you can chill them in the freezer between sheets of wax paper.
- Cut out the cookies and bake. Space them about 1"-2" apart on the parchment paper-lined cookie sheet. Bake for 6-8 minutes at 375ºF. Cool the cookies on the cookie sheet for 5-10 minutes before transferring them to a wire cooling rack.
- Top with simple vanilla bean glaze. This is an optional step, but I highly recommend it. They're just so good with the vanilla bean glaze! Allow the glaze gingerbread cut-out cookies to dry completely before storing them in an airtight food container with a slice of bread (to keep them soft longer).
I found these off of Etsy! They are super cute and were easy to use with this gingerbread cookie dough. Search for 'town theme cookie cutters' over on Etsy.
And I haven't used these, but Tovolo also makes a cute set of gingerbread cookie stamps.
No, this cookie dough would be too soft. Instead, check out my homemade gingerbread houses tutorial, which is only meant for creating them and not eating them.
It's best to keep them in an airtight container with a slice of bread tucked in with the cookies, which will keep them nice and soft for days.
Use a flat spatula to pat them down gently.
More than likely, you added too much flour to the cookie dough. Because measuring cups vary in size, it's really best to measure your ingredients using a good food scale.
More Holiday Cookie Recipes from Beyond the Butter®!
Gingerbread Cut Out CookiesAuthor:
- ½ cup Vegetable Shortening
- ¼ cup Unsalted Butter
- ½ cup Granulated Sugar
- 1 teaspoon Ground Ginger
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Salt
- 1 large Egg
- ½ cup Full Flavored Molasses
- 1 tablespoon Apple Cider Vinegar (do not use apple cider)
- 3 cups All-Purpose Flour
Vanilla Bean Glaze
- 1 cup Sifted Powdered Sugar
- 2 tablespoon Milk (any dairy)
- ½ teaspoon Vanilla Bean Paste (or vanilla extract)
- In a large bowl, using either your hand mixer or stand mixer fitted with the paddle attachment, mix the vegetable shortening and unsalted butter on medium-high speed until well blended.½ cup Vegetable Shortening, ¼ cup Unsalted Butter
- Add in the granulated sugar, ground ginger, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Then beat in the egg, full-flavored molasses, and apple cider vinegar.½ cup Granulated Sugar, 1 teaspoon Ground Ginger, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Ground Cinnamon, ½ teaspoon Ground Cloves, ¼ teaspoon Salt, 1 large Egg, ½ cup Full Flavored Molasses, 1 tablespoon Apple Cider Vinegar
- Add in the all-purpose flour, then mix together on low speed until the cookie dough has come together.3 cups All-Purpose Flour
- Divide the cookie dough into two sections, then roll each one out to ¼" thick between two sheets of lightly floured wax or parchment paper. Transfer each slab of cookie dough (keep the wax paper on top) to a baking sheet (you can stack them on top of one another), then chill in either the refrigerator or the freezer for a minimum of 1 hour. The colder the dough is, the easier it will be to use cookie cutters.
- Adjust the oven to the 2nd level position (just above the center) and preheat your oven to 375ºF.
- Dip your cookie cutters in a little bit of flour, then cut out your cookies placing them 1"-2" apart on a parchment paper-lined baking sheet. Reroll any leftover scraps of cookie dough.
- Bake them for 6-8 minutes at 375ºF. Let them cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to finish cooling. If the cookies are puffed up when brought out of the oven, gently pat them down with a flat spatula.
Vanilla Bean Glaze
- In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla bean paste until blended. The mixture should be thick but not so thick you can brush it easily onto the cookies.1 cup Sifted Powdered Sugar, 2 tablespoon Milk (any dairy), ½ teaspoon Vanilla Bean Paste
- Using a silicone brush, brush the vanilla bean glaze on top of each gingerbread cookie. Let them dry completely before storing them in a food container.
The number of cookies this recipe yields will depend on your cookie cutter. Recipe adapted from Better Homes and Gardens.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.