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Super Soft Gingerbread Cookies

Soft gingerbread cookies with a creamy white frosting.

Course: Dessert
Keyword: Gingerbread Cookies
Author: Kami | NoBiggie.net
Wet Ingredients:
  • 1 1/2 cups dark molasses
  • 1 cup dark brown sugar
  • 1/3 cup butter
  • 2/3 cup cold water
Dry Ingredients:
  • 6 cups flour
  • 2 tsp baking soda
  • 1 tsp allspice
  • 2 tsp ginger
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp salt
For the Frosting:
  • 1/2 cup butter (1 stick) softened
  • 1 can sweetened condensed milk
  • 6 cups powdered sugar (add more depending on desired thickness)
  • 1/4 tsp salt
  • 1/2 tsp vanilla
Make the Cookie Dough:
  1. Start by making the cookie dough the night before you'll be baking them. Cream the butter and sugar together.

  2. Now mix the molasses and water in with the butter and sugar.

  3. In a separate bowl, whisk, all of the dry ingredients together in a bowl. 

  4. Add the dry ingredients to the wet ingredients. Mix together well.

  5. Divide the cookie dough to two disk shapes and wrap in plastic wrap and refrigerate overnight.

  6. When you are ready to start rolling out the dough the next day, flour a clean work surface really well. You can also use a silpat for rolling out the cookie dough or parchment paper. Before beginning to roll out the cookie dough, preheat your oven to 350. Roll the dough out to 1/4″ thickness and cut with cookie cutters into shapes.

  7. Place cookies on parchment paper on a cookie sheet and bake at 350 for approx. 10-11 minutes. Let cookies rest on the pan for another 5 minutes before transferring to a cooling rack.
For the Frosting:
  1. Mix together the butter, salt and vanilla together. Add powdered sugar and condensed milk to desired consistency. If using a frosting decorator like a squeeze bottle, you’ll want the frosting to be a bit thick.

  2. Decorate your cookies and enjoy!
Recipe Notes

Here are some tips to help with success when making this recipe:

-To avoid too sticky dough, make sure you let the dough chill in the refrigerator overnight. This is a must to avoid sticky dough, plus it needs this time to rest. When rolling out, make sure you are rolling out on a well floured surface. A silpat works great for rolling on as well.

-To avoid too dry dough, be sure that your dough is rolled to the right thickness before cutting with cookie cutters. 1/4 inch thick is a good guideline. Also under bake them in the oven then let them sit on the hot pan out of the oven after baking for at least 5 minutes.

-Make sure you allow your oven the time to preheat this step is so important.

-No, there are not any eggs in this recipe.