Go Back
Print Recipe

Easy Soft Gingerbread Cookies

Salted butter, thick molasses, and plenty of winter spices create the most flavor-packed dessert in these Easy Soft Gingerbread Cookies.
Prep Time10 minutes
Cook Time6 minutes
Total Time1 hour 10 minutes
Course: christmas, Desserts, Holiday, Snack
Cuisine: American
Keyword: buttercream, christmas baking, cookie tree, cookies, cutout cookies, gingerbread, gingerbread buttercream, holiday baking, molasses, star cookie tree, star tree
Servings: 20 servings

Ingredients

For the Gingerbread Cookies:

  • 1 Cup (Two Sticks) Salted Butter, Softened (226 g)
  • ½ Cup Granulated Sugar (100 g)
  • ½ Cup Brown Sugar (110 g)
  • 2 Teaspoons  Vanilla Extract (10 ml)
  • 1 Large Egg + 1 Large Egg Yolk
  • 2 Teaspoons Baking Powder (8 g)
  • 3 ¼ Cups All-Purpose Flour (410 g)
  • ¼ Cup  Unsulphured Molasses (60 ml)
  • 2 Teaspoons Ground Cinnamon (5 g)
  • 1 Teaspoon Ground Ginger (2 g)
  • 1 Teaspoon Ground Nutmeg (2 g)
  • ½ Teaspoon Ground Cloves (1 g)

For the Gingerbread Buttercream:

  • 1 Cup Salted Butter, Softened To Room Temperature (226 g)
  • 2 Cups Powdered Sugar (240 g)
  • 1 Tablespoon Unsulphured Molasses (15 ml)
  • ½ Tablespoon Pure Vanilla Extract (7.5 ml)
  • 1 Teaspoon Ground Cinnamon (2 g)
  • ½ Teaspoon Ground Nutmeg (1 g)
  • Splash of Heavy Cream, As Needed (Approximately 1–2 Tablespoons Or 15–30 ml)

Instructions

  • For the Gingerbread Cookies:
    Cream the butter and sugars:
    In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
    Add wet ingredients:
    Mix in the vanilla extract, egg, and egg yolk, beating until fully incorporated. Stir in the molasses until well blended.
    Combine dry ingredients:
    In a separate bowl, whisk together the baking powder, flour, cinnamon, ginger, nutmeg, and cloves.
    Mix wet and dry ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. The dough will be thick and slightly sticky.
    Chill the dough:
    Cover the dough with plastic wrap and refrigerate for one hour, or until firm enough to handle.
    Preheat the oven:
    Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
    Shape the cookies:
    Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets about 1 inch (2.5 cm) apart.
    Bake:
    Bake for 8-10 minutes, or until the edges are set but not browned. The centers may still look slightly soft.
    Cool and decorate:
    Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Decorate as desired with icing or sprinkles.
  • Instructions for the Gingerbread Buttercream:
    Cream the Butter:
    In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy (about 2–3 minutes).
    Add Powdered Sugar:
    Gradually add the powdered sugar, about ½ cup (60 g) at a time, mixing on low speed. Increase to medium speed once the sugar is incorporated to avoid a mess. Beat until smooth.
    Incorporate Molasses and Vanilla:
    Add the molasses and vanilla extract, mixing until fully combined. The buttercream will start to take on a rich, gingerbread-like color and aroma.
    Mix in Spices:
    Sprinkle in the ground cinnamon and nutmeg. Mix until evenly distributed, giving the buttercream a warm, spiced flavor.
    Adjust Consistency:
    If the buttercream is too thick, add a splash of heavy cream (15–30 ml) and beat until you reach the desired consistency—smooth and spreadable.
    Final Whip:
    Give the frosting one final whip on high speed for 1–2 minutes to ensure it's light, fluffy, and airy.
  • How to Assemble a Gingerbread Cookie Star Tree:
    Prepare the Cookies:
    Ensure you have gingerbread cookies in various star sizes, from large to small, baked and cooled.
    Layer with Buttercream:
    Place the largest star cookie on your serving platter. Pipe a puff of gingerbread buttercream in the center using a piping bag or spoon.
    Stack the Stars:
    Add the next smaller star cookie on top, slightly rotating it so the points of the stars alternate. Repeat the process with buttercream between each layer until all cookies are stacked, forming a tree shape.
    Top the Tree:
    Finish with the smallest star on top, adding a final dollop of buttercream for a snowy effect.
    Add Gold Sprinkles (Optional):
    Sprinkle the tree with gold sprinkles for a festive, shimmering finish.
    Serve and Enjoy:
    Display your gingerbread star tree as a stunning holiday centerpiece before serving.

Notes

See blog for:
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.