Soft and chewy gingerbread cookies that make your whole house smell like Christmas-sign me up!
I made these gingerbread cookies for Draper James blog, Love, Reese and it was such a blast.
You can find this adorable Merry and Bright Apron HERE!
Here’s my interview that was featured on their blog along with this delicious recipe:
Tell us about this recipe.
These gingerbread cookies are soft and chewy with all the flavors of Christmas!
The most important part of this recipe is chilling the dough. The cookies will spread out if you don’t refrigerate the dough for at least 3 hours. I like to make my dough the night before and bake the cookies the next day.
The icing is simple to make and you can make different colors by adding food coloring. I kept these cookies simple, but the options are endless with designs for these gingerbread cookies!
What’s your favorite Christmas tradition?
My favorite Christmas tradition is my family’s Christmas Eve dinner. We cook a beef tenderloin, lots of gourmet sides and a Buche de Noel which is so fun to make. We all open one gift afterward, and it is such a special night!
The anticipation of Christmas morning is something I’ll never get over.
Favorite Christmas carol?
My favorite Christmas carol is Silver Bells. It was my grandmother’s favorite song, so I think of her every time I hear it and it reminds me of all our childhood Christmas’s.
What’s the best thing about celebrating Christmas in the South?
In my opinion, the best thing about celebrating Christmas in the South is all our friends and family showing up at our doorstep with baked goods and Christmas gifts.
I love making cookies and breads for all our neighbors and friends and blessing others during this season. There’s truly nothing like Southern hospitality!
Photos by Brenna Kneiss, the most talented photographer!
I hope you make these gingerbread cookies with the ones you love this week! Merry Christmas to you!
Soft and chewy cut out gingerbread cookies that are perfect for Christmas!
Yields 24-30 cookies
For the cookies:
10 Tablespoons salted butter, softened
3/4 cup packed light brown sugar
2/3 cup molasses
1 large egg
1 teaspoon vanilla extract
3 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
For the icing:
Chilling the dough for at least 3 hours is a must in this recipe! The cookies will spread out if not properly chilled.