If you want to be extra careful not to hear Santa munching on the treats you’ve left out for him, these Soft Gingerbread Cookies might just be the way to go! The tender, chewy bites are infused with all of the warm and spicy gingerbread tastes that jolly old Saint Nicholas loves, the ones he can quietly nibble on while everyone stays nestled in their beds snoozing. Topped with some rich, browned butter frosting, these Soft Gingerbread Cookies might just get you some bonus points from the big guy (which might even mean more gifts)!
Ingredients
For the cookies:
- 3/4 cup butter, room temperature
- 3/4 cup brown sugar
- 1/3 cup honey
- 1 egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/3 cup turbinado or white sugar
For the browned butter frosting:
- 1 stick butter
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk, plus more, to taste
Directions
Step 1 –In a large mixing bowl, add 3/4 cup of the butter and use an electric hand mixer on medium speed to cream it until it is light and fluffy.
Step 2 –Add the brown sugar to the butter and mix until they are combined.
Step 3 –Add the honey, the egg, and 2 teaspoons of the vanilla to the butter mixture and mix until it is combined.
Step 4 –In a medium bowl, add the flour, the baking soda, the ginger, the cinnamon, the cloves, the nutmeg, the pepper, the salt, and the cayenne pepper and whisk to combine.
Step 5 –Slowly add the flour mixture to the butter mixture and mix until the dough is just combined. Be careful not to overmix.
Step 6 –Cover the dough with plastic wrap and let it chill in the refrigerator for at least 2 hours and up to overnight.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –Line two baking sheets with parchment paper.
Step 9 –Pour the turbinado sugar in a bowl.
Step 10 –Roll the dough into about 50 1-inch-thick balls.
Step 11 –Roll the dough balls in the turbinado sugar until they are coated on all sides.
Step 12 –Place the dough balls 2-inches apart on the prepared baking sheets.
Step 13 –Bake the cookies, in batches, until the edges are light golden-brown and the centers are soft and puffy, about 8-10 minutes.
Step 14 –Let the cookies cool on the baking sheet for 2 minutes.
Step 15 –Place the cookies on a wire rack to cool completely. Repeat the baking and cooling processes until all the cookie dough has been used.
Step 16 –While the cookies are cooling, in a small, heavy-bottomed saucepan over medium heat, melt the remaining butter, while stirring, until it gets foamy, bubbly, and turns golden-brown, about 5-7 minutes.
Step 17 –Transfer the saucepan from the heat and pour the browned butter into a heat-safe bowl to stop the cooking process. Let it cool, about 3-5 minutes.
Step 18 –In a medium mixing bowl, add the confectioners’ sugar, the browned butter, the remaining vanilla extract, and 3 tablespoons of the milk and whisk until it is smooth and creamy and there are no lumps. Add the extra milk, as needed, until the desired consistency has been reached.
Step 19 –Top each of the cookies with about 1 teaspoon of the frosting, then let them sit on the wire rack until the frosting is set.
Step 20 –Serve.
