Gingerbread Cookies Recipe
The smell of gingerbread cookies baking always transports me back to the warmth of my grandmother’s kitchen. Every holiday season, her house would be filled with the delightful aroma of spices and molasses.
She would bake the softest gingerbread cookies, and the best part was how she’d let me sneak one or two straight from the oven while they were still warm.
Gingerbread cookies have become a cherished part of my holiday traditions, reminding me of family, warmth, and the joy of baking.
Whether you’re an experienced baker or someone who loves the nostalgia that comes with holiday treats, this soft gingerbread cookie recipe is bound to become a favorite in your kitchen as well.
Soft gingerbread cookies are a perfect blend of sweet, spicy, and comforting flavors.
Their tender texture, paired with the aromatic spices of ginger, cinnamon, and cloves, makes them an irresistible treat for any occasion—especially during the holidays.
What makes this recipe stand out is its balance of flavors and the perfect level of softness that makes these cookies melt in your mouth. And, the best part? They’re easy to make, even if you’re not a seasoned baker!
Soft Gingerbread Cookies Overview
These soft gingerbread cookies have everything you love about classic gingerbread but with a tender, pillowy texture that’s perfect for anyone who prefers their cookies on the soft side.
With a blend of ginger, cinnamon, cloves, and just a touch of molasses, they are packed with warmth and flavor.
Unlike traditional crisp gingerbread, these cookies are slightly chewy, making them a perfect treat to pair with a cup of tea or hot cocoa.
The magic behind these cookies is not just in their flavor, but in their texture.
Soft, melt-in-your-mouth gingerbread cookies are ideal for those who love a balanced combination of sweetness and spice without the snap of a crispy cookie.
The secret is in the ingredients and the baking process, which I’ll share in detail below.
Soft Gingerbread Cookies Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Optional: Granulated sugar for rolling
How to Make Soft Gingerbread Cookies
Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this aside for later.
Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar until light and fluffy. This usually takes about 3-4 minutes.
Add wet ingredients: Beat in the egg, molasses, and vanilla extract. Continue mixing until everything is well combined. The mixture should have a rich, dark color and smooth texture.
Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, about a third at a time, mixing well after each addition. The dough will start to come together and should be slightly sticky but firm enough to roll into balls.
Chill the dough: For best results, chill the dough in the refrigerator for 30 minutes. This makes the dough easier to handle and helps the cookies keep their shape while baking.
Roll Out and Cut Shapes: Once chilled, lightly flour your work surface and rolling pin. Roll out the dough to about 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes. Transfer the cutouts to the prepared baking sheets, leaving about 2 inches of space between each.
Bake: Bake the cookies in the preheated oven for 8–10 minutes. They should be set around the edges but still soft in the center. Avoid overbaking to keep them soft.
Cool and Decorate: Let the cookies cool on the baking sheets for 2–3 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate the gingerbread men with icing, candies, or other toppings as desired.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just be sure to wrap it tightly in plastic wrap.
Q: Why are my cookies not as soft as expected?
A: Overbaking is the most common reason for hard cookies. Make sure to remove the cookies from the oven while they are still soft in the center.
Q: Can I use blackstrap molasses?
A: You can, but blackstrap molasses has a much stronger, slightly bitter flavor compared to regular molasses. If you prefer a milder sweetness, stick with regular molasses.
Q: Can I skip the chilling step?
A: While you can technically bake the cookies without chilling the dough, they may spread more and lose some of their soft, chewy texture.
Q: Can I freeze the dough?
A: Absolutely! Shape the dough into balls and freeze them on a baking sheet. Once frozen, store them in a freezer bag. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
Pro Tips for Perfect Soft Gingerbread Cookies
- Chill the dough: Don’t skip this step! Chilling the dough ensures the cookies don’t spread too much while baking and helps achieve that perfect soft texture.
- Use fresh spices: Ginger, cinnamon, and cloves are the stars of this recipe, so make sure your spices are fresh for the best flavor.
- Don’t overbake: The key to soft cookies is not to overbake them. Pull them out of the oven when they are still slightly soft in the center—they will continue to set as they cool.
- Use room temperature butter: Softened butter blends more easily with sugar, resulting in a lighter, fluffier dough.
Variations and Customizations
Add chocolate chips: Mix in a handful of white or dark chocolate chips for a fun twist on the classic gingerbread flavor.
Drizzle with icing: You can drizzle the tops of these cookies with a simple vanilla glaze made from powdered sugar and milk. It adds a sweet touch and looks beautiful, especially around the holidays.
Spice it up: If you love a spicier cookie, try adding a pinch of black pepper or a dash of cayenne for an extra kick.
Make them gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-friendly.
Add zest: A little orange or lemon zest added to the dough can brighten up the flavors.
Storage Tips
These soft gingerbread cookies can be stored in an airtight container at room temperature for up to 5 days.
For longer storage, you can freeze the cookies. Simply let them cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours.
Once frozen, transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months.
To enjoy, thaw at room temperature or warm them slightly in the oven.
Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Optional: Granulated sugar for rolling
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this aside for later.
- Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar until light and fluffy. This usually takes about 3-4 minutes.
- Add wet ingredients: Beat in the egg, molasses, and vanilla extract. Continue mixing until everything is well combined. The mixture should have a rich, dark color and smooth texture.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, about a third at a time, mixing well after each addition. The dough will start to come together and should be slightly sticky but firm enough to roll into balls.
- Chill the dough: For best results, chill the dough in the refrigerator for 30 minutes. This makes the dough easier to handle and helps the cookies keep their shape while baking.
- Roll Out and Cut Shapes: Once chilled, lightly flour your work surface and rolling pin. Roll out the dough to about 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes. Transfer the cutouts to the prepared baking sheets, leaving about 2 inches of space between each.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes. They should be set around the edges but still soft in the center. Avoid overbaking to keep them soft.
- Cool and Decorate: Let the cookies cool on the baking sheets for 2–3 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate the gingerbread men with icing, candies, or other toppings as desired.
