If you’re on the hunt for a truly delicious holiday treat, let me share my fan-freaking-tastic Soft Gingerbread Cookies Recipe with you. These cookies strike the perfect balance between tender, chewy centers and just-a-bit-crisp edges, making them a perennial favorite in my kitchen every winter season. Trust me, once you try this recipe, you’ll want to bake a batch every year, if not more often!
Why You’ll Love This Recipe
- Soft & Chewy Texture: These cookies come out perfectly tender every time, no dry crunch here.
- Rich Spiced Flavor: The balanced mix of ginger, cinnamon, nutmeg, and cloves creates that classic holiday warmth.
- Easy to Work With Dough: Chilling the dough makes rolling and cutting a breeze, even for beginners.
- Fun, Festive Decorating: Dipping in simple icing and colorful sprinkles adds a joyful touch your family will love.
Ingredients You’ll Need
The ingredients for this Soft Gingerbread Cookies Recipe are simple but carefully chosen to give you that authentic spiced flavor and soft texture. Having quality molasses on hand really makes a big difference, and I always recommend fresh spices if you can.
- All-purpose flour: Provides structure; make sure to fluff and spoon it into your measuring cup for accuracy.
- Ground ginger: The star spice; freshly ground is fantastic but pre-ground works fine too.
- Cinnamon: Adds warmth and sweetness.
- Nutmeg: Just a pinch adds depth.
- Cloves: Very potent, so a little goes a long way.
- Salt: Balances sweetness and enhances flavor.
- Baking powder & baking soda: Both work together for leavening and softness.
- Unsalted butter: Softened butter is the secret to rich, tender cookies.
- Dark brown sugar: Provides moisture and a slight caramel flavor.
- Molasses: The true heart of gingerbread flavor—use unsulfured if possible.
- Eggs: Bind everything together.
- Vanilla extract: Lifts and rounds out flavors beautifully.
- Powdered sugar (for icing): Creates a smooth, sweet glaze that’s easy to work with.
- Milk (for icing): Adjusts icing consistency.
- Red and green sugar sprinkles: For festive decorating fun!
Variations
I like to tweak my Soft Gingerbread Cookies Recipe depending on the occasion — sometimes I go classic, other times I get creative. Don’t be afraid to make these your own, whether that means adding different spices, trying different icing styles, or making them allergy-friendly.
- Spice it up: I occasionally add a touch of ground cardamom or allspice for a unique twist that my family loves.
- Gluten-free version: Try a gluten-free flour blend to make these suitable for gluten sensitivities—just watch the dough consistency.
- Vegan adaptation: Swap butter for a vegan alternative and eggs for flax eggs to make a plant-based version.
- Decorating styles: Beyond icing and sprinkles, royal icing piped decorations make these cookies extra special for gifting.
How to Make Soft Gingerbread Cookies Recipe
Step 1: Whisk Your Dry Ingredients
Start by combining all the dry spices, flour, salt, baking powder, and baking soda in a bowl. I like to whisk them together really well to ensure even distribution of spices — it means every single cookie bites into that fragrant, warm flavor you expect from gingerbread.
Step 2: Cream the Butter and Sugar
Using a stand mixer or hand mixer, cream your softened butter and dark brown sugar until the mixture looks light and fluffy — this usually takes about 3-4 minutes. I discovered this step makes the cookies tender and helps the sugar dissolve properly for a smooth dough.
Step 3: Add Eggs, Vanilla, and Molasses
Next, mix in the eggs one at a time, then stir in vanilla extract and molasses. The molasses gives that signature depth and chewiness. You’ll notice your dough starts to look richer and darker here — it’s the magic happening!
Step 4: Incorporate Dry Ingredients Slowly
Add the dry ingredient mixture to your wet ingredients gradually, mixing well after each addition. This slow approach helps you avoid overmixing, which can toughen the dough — take it easy, your cookies will thank you.
Step 5: Chill the Dough for Best Results
Divide your dough into two balls, wrap in plastic wrap, and flatten into disks before refrigerating for at least 2 hours. When I first skipped this step, rolling the dough was nearly impossible — it was sticky and frustrating! Chilling firms the dough, making it so much easier to roll and cut beautiful gingerbread shapes.
Step 6: Roll and Cut Out Your Cookies
On a heavily floured surface, roll each dough disk out to about 1/4 inch thick. Use your favorite gingerbread man cookie cutter to cut shapes, then transfer to parchment-lined baking sheets. I always keep flour nearby to dust my rolling pin and prevent sticking — trust me, it makes clean, crisp shapes!
Step 7: Bake Until Edges Are Set
Bake at 350°F for 10-11 minutes until the edges are set but the centers are still puffy. I learned through trial and error that slightly underbaking these cookies keeps them soft and chewy — they’ll firm up as they cool, so resist the urge to bake them crisp.
Step 8: Cool Completely Before Decorating
After removing cookies from the oven, let them cool on the baking sheet for about 5 minutes, then move to a wire rack to cool completely. Decorating warm cookies leads to melted icing and a messy mess, so be patient here — it’s worth it!
Step 9: Make and Dip in Icing
Whisk together powdered sugar, milk, and vanilla until smooth but thick enough to coat the back of a spoon. Then dip each cookie face down into the icing, let excess drip off, and place back on the rack. Quickly sprinkle with festive red and green sugar — my kids love helping with this part!
Pro Tips for Making Soft Gingerbread Cookies Recipe
- Chill That Dough: Don’t skip the 2-hour chill; it’s key to preventing sticky dough and keeping shapes sharp.
- Underbake for Softness: Pull your cookies out just as edges set to keep centers tender and chewy.
- Flour Your Surface Liberally: Keeps dough from sticking and helps get clean cuts every time.
- Cool Completely: Always cool before icing to keep your decorations looking crisp and neat.
How to Serve Soft Gingerbread Cookies Recipe
Garnishes
I love keeping it simple with red and green sugar sprinkles because they add festive color and a bit of crunch without overpowering the cookie. Sometimes, I pipe a little white icing for “buttons” or smiley faces — it’s a fun project, especially if you have kids around!
Side Dishes
These cookies pair so well with a mug of hot cocoa or a cup of spiced apple cider. For holiday brunches, I’ve served them alongside cinnamon-spiked whipped cream and fresh fruit, which balances the richness beautifully.
Creative Ways to Present
I’ve wrapped cookies individually in cellophane with festive ribbons for gifting. Another time, I arranged a dozen on a wooden tray with a sprinkle of powdered sugar “snow” for a simple but stunning holiday centerpiece that guests loved.
Make Ahead and Storage
Storing Leftovers
Store your finished Soft Gingerbread Cookies in an airtight container at room temperature. Here’s a trick I’ve used for years: place a slice of white bread inside the container with your cookies. This keeps them soft and chewy by absorbing excess moisture. Just swap out the bread every couple of days if you want to keep the cookies fresh for up to a week.
Freezing
One of my favorite things about this Soft Gingerbread Cookies Recipe is how well these freeze. Whether baked and decorated or just plain, wrap them tightly in plastic wrap and freeze for up to 3 months. When you’re ready, thaw at room temperature — they practically taste freshly baked!
Reheating
If you want to warm your cookies a bit, pop one or two in the microwave for about 10 seconds. This brings back that soft chewiness I adore without melting the icing too much. Just be sure not to overheat, or you’ll lose the perfect texture.
FAQs
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Can I make the dough ahead of time for this Soft Gingerbread Cookies Recipe?
Absolutely! The dough freezes wonderfully and can be stored for up to 3 months. Just thaw it overnight in your refrigerator before rolling and cutting. This makes holiday baking much easier when you’re pressed for time.
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How do I keep these gingerbread cookies soft and chewy?
The key is not to overbake them — bake just until the edges set and the center looks puffy. Also, storing the cookies with a slice of white bread in an airtight container keeps them moist and soft for days.
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Can I use light molasses instead of dark molasses?
You can, but dark molasses gives a richer, more robust gingerbread flavor that I really love. If you only have light molasses, your cookies will still be tasty but slightly lighter in color and flavor.
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Is it necessary to chill the dough for this recipe?
Yes, chilling is crucial. It firms up the dough, making it much easier to roll and cut without sticking or tearing. If you skip this step, you’ll likely have a sticky mess on your hands!
Final Thoughts
I absolutely love how this Soft Gingerbread Cookies Recipe turns out every single time. It’s become a holiday tradition for me and my family, and I know it will be for you too. With simple ingredients, clear steps, and a little patience, you’re set for a batch of cookies that’ll warm hearts and fill your kitchen with that irresistible spiced aroma. So grab your rolling pin and cookie cutters — these soft gingerbread cookies are waiting to become your new seasonal favorite!
Print
Soft Gingerbread Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Gingerbread Cookies are a festive favorite, perfect for holiday gatherings or cozy afternoons. Featuring a tender, chewy texture with classic warm spices like ginger, cinnamon, and cloves, this recipe delivers a rich, molasses-sweetened cookie that’s beautifully complemented by a smooth vanilla icing decorated with colorful sugar sprinkles. Chilling the dough ensures easy rolling and shaped cookies that bake to perfection. Ideal for decorating with family and friends, these gingerbread cookies balance softness and spice in every bite.
Ingredients
Cookies:
- 3 ¾ cups all-purpose flour, plus extra for rolling
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup (12 tablespoons) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ⅔ cup molasses
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Icing:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
- Red and green sugar sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda until evenly combined. Set aside to prepare wet ingredients.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened unsalted butter with packed dark brown sugar until the mixture is light and fluffy, about 3-4 minutes. This helps to aerate the dough for softer cookies.
- Add Wet Ingredients: Beat in the eggs, vanilla extract, and molasses to the creamed butter and sugar. Mix until all the wet components are fully incorporated, creating a smooth and glossy batter.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing thoroughly after each addition to ensure even incorporation. Continue until the dough forms a consistent, firm mixture.
- Chill Dough: Divide the dough into two large balls. Wrap each tightly in plastic wrap, flatten into disks, and refrigerate for 2 hours. Chilling the dough is crucial to prevent stickiness and makes rolling easier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two to three baking sheets with parchment paper to prevent sticking and allow even baking.
- Roll and Cut Dough: On a heavily floured surface, roll out each chilled dough disk to about ¼ inch thickness. Use a gingerbread man cookie cutter to cut out shapes. Re-roll scraps as needed to maximize cookie yield.
- Arrange and Bake: Place the cookie cutouts about 1 inch apart on the lined baking sheets. Bake for 10-11 minutes, until edges are set and centers appear puffed. Avoid overbaking to keep cookies soft.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before decorating.
- Prepare Icing: In a bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth. The icing should be thick yet fluid enough for dipping.
- Decorate Cookies: Dip each cooled cookie face down into the icing, allowing excess to drip off. Return cookies to the baking sheet or rack and promptly sprinkle with red and green sugar sprinkles. Let icing set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to one week. To maintain softness, place a slice of white bread in the container and replace it every couple of days as it hardens.
- Baked and decorated or plain cookies can be frozen for up to 3 months. Ensure they are well wrapped to prevent freezer burn.
- The unbaked cookie dough discs can be frozen for up to 3 months as well. Thaw overnight in the refrigerator before rolling and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
