Soft Gingerbread Cut Out Cookies

Soft Gingerbread Cut Out Cookies make the most delicious chewy gingerbread man cookies that stay soft for days.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Servings cookies

Calories 167kcal

Author Tristin Rieken

Either in a stand mixer in a large bowl by hand whip softened butter and brown sugar.
¾ cup dark brown sugar, ¾ cup unsalted butter
Combine flour, cinnamon ginger, cloves, baking soda and salt then stir into the whipped butter and brown sugar mixture.
3 cups all purpose flour, 1 tablespoon cinnamon, 1 tablespoon ground ginger, ¾ teaspoon cloves, ½ teaspoon salt, 1 teaspoon baking soda
Stir in molasses and milk and continue stirring until mixture comes together into a soft dough.
¾ cup dark molasses, 2 tablespoons milk
Divide dough in half and place each half on a large piece of parchment paper. Top with another piece and roll each into a large rectangle about the size of a half sheet pan.
Transfer to two sheet pans and refrigerate or freeze until firm, about 20 minutes.
Preheat oven to 350 degrees Fahrenheit.
Once cookie dough is firm working one baking sheet at a time, carefully peel the top piece of parchment off of dough. Cut out as desired and transfer cookies to another parchment lined baking sheet, placing them about ½ inch apart.
Bake gingerbread cookies in preheated oven until cookies are light brown and slightly puffy, about 10-12 minutes. Then remove and allow to cool slightly on baking sheets. Continue rolling and cutting remaining cookies.
Transfer to cooling racks to continue cooling. Then decorate as desired and store at room temperature for up to 5 days.