Soft and Chewy Gingerbread Cookies

This is my first time ever attempting to make gingerbread cookies. So far, it’s pretty simple. ⁣The only thing that was hard to find at the last minute, was Molasses. After hunting at 10 stores, I finally found some 10 miles away.⁣

There are many reasons why I enjoy the taste of gingerbread cookies straight from the oven. The top two reasons are that they are soft in texture and it’s is not too gingery. [Wish there was a 𝐆𝐈𝐍𝐆𝐄𝐑𝐁𝐑𝐄𝐀𝐃 𝐄𝐌𝐎𝐉𝐈]


Pre-COVID, I visited Disneyland Park between November 2019 and December 2020, and I definitely got to try Mickey Gingerbread Man! I found the cookie at the Jolly Holiday Bakery Cafe and it was definitely work my money.

The key to making this famous recipe is browning the butter and using dark brown sugar. These two key ingredients give the signature cookie its color and soft texture.

How To Brown Butter

This step is probably they only hard thing in their recipe and that’s because you have to keep your eye on the butter so it won’t burn. See directions in recipe below.

Finding The Perfect Cookie Cutter

Lucky fo me, one of my friend bought me the ultra holiday cookie cutter set which included Gingerbread Man and Women. I got my Mickey Mouse Cookie Cutters set of five online for about $10. You can order a customer Mick Mouse Gingerbread Man online form different outlets if you want that true Disneyland experience.

However, I’d you are creative like me, you don’t need to get it. You can cut of the shapes in the dough and make your own. Do this by using a standard Gingerbread Man cutter + Micke Mouse Head Cutter.

Prep Time 30 mins

Cook Time 10 mins

Servings 24


  • 3 cups all-purpose flour
  • 1 bag Wilton White Vanilla Melts
  • 1 1/2 sticks salted butter equals
  • 1/2 cup dark brown sugar
  • 1/2 cup molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground ginger
  • 1/2 teaspoon  salt
  • 1/2 teaspoon baking soda
  • 1 bag of M&M’s (Large)


Brown Butter:

•Place butter in small saucepan over medium-low heat.

• Using a rubber spatula to mix and melt completely. Butter will begin to boil.

•Continue to gently mix and cook until butter turns golden brown. Now brown bits will start form on bottom of pan, so don’t worry. It is apart of the process.

•Once it has a rich golden brown look, remove from heat. Then pour it into a heat proof bowl.

•Using the rubber spatula, make sure to scrape out all little black bits from the saucepan.

• Set on a counter top and let brown butter cool for 15 minutes or so before using or storing it.

Making the Dough:

• When butter has cooled down, place in stand mixer and add dark brown sugar. Beat until combined.

•Add molasses, canola oil, egg and vanilla. Beat until combined.

• Slowly add flour, cinnamon, ginger, salt and baking soda. Mix until dough forms.

•Place half of dough in between two large pieces of parchment paper. Use rolling pin to roll dough out to a round 1/4 inch in sheet.

•Use cookie cutters to cut shapes. Then carefully use a spatula to move the shapes to a different baking sheet.

•Stick in the freezer for about 10 minutes.

•Preheat oven to 350 degree Fahrenheit. When oven is preheated, remove baking sheet from freezer and place into the oven.

•Bake for 5-6 minutes and remove from oven. Let cool completely on baking sheet.

The Fun Part:

• When cookies are cool, melt white chocolate in a microwave safe bowl. Let it cools for about 2 minutes before transferring it into a ziplock bag.

•Using it as a pipping bag, twist the top down and cut the small corner with scissors. Then get creative and outline the cookies like in the image below.

•Add M&M’s for buttons and eyes.

Enjoy! If you make it, tag me on Instagram @eatwhateveryouwant

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