- easy and spiced -
These gingerbread cookies are soft, hold their shape well, and are perfectly spiced. These gingerbread cookies are decorated with a simple buttercream that’s so easy to make and pipe.
– cookies will keep their shape and stay soft – nostalgic and perfect for the holidays. – really easy to make
Beat butter, sugar, and salt until creamy. Add egg, vanilla extract, and molasses. Mix until light and creamy. Add ginger, cinnamon, nutmeg, cloves, and cardamom. Beat until combined.
Sift flour and baking soda. Fold the flour until all combined.
Divide the dough in half. Place one half of the dough on a sheet of parchment paper. Cover with another sheet of parchment paper and roll out. Repeat with the other half. Freeze for 30-60 minutes.
Preheat oven. Line a baking sheet with parchment paper. Use a cookie cutter to cut out cookie shapes. Transfer the cut out cookies on parchment lined baking sheet.
Bake for 5-8 minutes. Repeat with the rest of the cookie dough. Decorate with buttercream or royal icing to make the cookies come to life! Serve and enjoy!
These gingerbread cookies are decorated with a simple buttercream that’s so easy to make and pipe. They’re the perfect cut out cookies to make and decorate with friends and family, and taste so much better than store bought!
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