UPDATE: Not interested in all of the rolling and cutting? I’ve updated my site with an even SIMPLER soft, chewy gingerbread recipe. It only takes about 30 min. from start to finish!
My Mom loves Christmas. She doesn’t love Christmas like other moms.
She REALLY LOVES CHRISTMAS. Like, at one point we regularly had four trees spread throughout the house.
Not baby trees.
One of the trees was 12 feet tall (I think that one has finally been retired this year).
She’s the best mom.
With all of those trees there was at least one set of new ornaments created each year. One of my favorite tree designs has always been strings of popcorn and cranberries, cinnamon stick bundles and gingerbread.
Here’s the thing. My mom is a better
at everything baker than I. It probably has something to do with her perfectionist style. The recipe she regularly made during the holidays was WAY to hard and time consuming for me. I really wanted the result without all of the work…
I may not be a perfectionist, but I am determined and about five or six years ago I came across a recipe that looked to be just my style. I’ve tweaked it over the years and I think that the recipe I am about to share is perhaps the EASIEST, most SOFT gingerbread recipe I have ever tried. Basically I should call it Best Gingerbread Cookie Recipe.
Easy Gingerbread Cookie Recipe
- 3/4 c. butter softened
- 3/4 c. brown sugar packed
- 1 3.4 oz.pkg. butterscotch instant pudding
- 1 egg
- 2 c. flour
- 1 tsp. baking soda
- 1 tblsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- Preheat oven to 350 F.
- In a large bowl, beat butter, sugar, dry pudding mix and egg in a large bowl until well blended.
- In a separate bowl, mix together remaining ingredients
- Slowly add ingredients from secondary bowl to the butter mixture.
- Refrigerate for at least one hour or until dough is firm.
- Roll dough out on a floured work surface to 1/4-1/2-inch thick. Use cookie cutters to shape cookies.
- Place cutouts on a greased backing sheet.
- Bake 10-15 min. or until edges are lightly brown.
A couple of tips that may help…
Do not use melted butter. Use room temperature moldable butter that will mix well with the other ingredients.
Do refrigerate your dough long enough that it’s firm. I like to make the dough in the evening and let it firm up over night. If you don’t your dough will stick to everything AND your cookies will mush out on the pan while baking. Yuck!
Do over-bake these cookies slightly if you’re going to use them to make a gingerbread house, otherwise the cookies are too soft and your “house” will crumble.
Once your cookies are ready to go, you might want to dip them.
In fact you might really want them to decorate them like Mario.
Looking for something a bit more simple? Try these super-delicious soft, chewy gingerbread cookies. They provide all of the traditional flavor without all of the hassle associated with rolling and cutting out shapes!