Description
These soft batch gingerbread cookies are thick, chewy, and spiced perfectly. They feature trendy “coquette” royal icing bows in soft pink for a charming holiday presentation.
Ingredients
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (160g) packed light brown sugar
- ¾ cup (250g) unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3¼ cups (400g) all-purpose flour
- 1 tablespoon ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups powdered sugar, sifted (for icing)
- 1½ tablespoons meringue powder (for icing)
- 3–4 tablespoons warm water (for icing)
- Pink gel food coloring (for icing)
- Optional: Pearl sprinkles for bow centers
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat softened butter and brown sugar on medium speed for 2 minutes until light and fluffy.
- Add molasses, egg, and vanilla extract; mix until combined.
- Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients, mixing on low speed only until a thick, soft dough forms. Do not overmix.
- Divide dough in half. Roll out one portion to a ¼-inch thickness on a lightly floured surface.
- Cut shapes using a gingerbread person cutter and place on prepared sheets, 1 inch apart.
- Bake for 8–10 minutes until puffed and set but still soft in the center. Do not let edges brown.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Icing: Whisk powdered sugar, meringue powder, and 3 tablespoons water on high speed for 5–7 minutes until stiff, glossy peaks form.
- Tint the icing a soft baby pink. Add water ½ teaspoon at a time until you reach a thick, pipeable consistency.
- Transfer icing to a piping bag fitted with a small round tip.
- Decorate: Pipe a small bow on the neckline or head of each cookie. Allow icing to harden for 1–2 hours before stacking.
Notes
- Rolling dough at ¼ inch thickness ensures soft, thick cookies.
- This dough does not require chilling; roll immediately unless the kitchen is very warm.
- Pull cookies from the oven when the center still looks slightly underdone.
- Store undecorated cookies with a slice of white bread to maintain softness for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American