Soft Gingerbread Cookies are a delightful treat filled with warm spices like cinnamon, ginger, and cloves, all wrapped up in a tender, chewy texture. These cookies are perfect for filling your kitchen with that cozy holiday smell and satisfying your sweet tooth without being too crunchy or hard.
I love making these cookies because they’re so easy to work with—no delicate handling needed to keep them soft and perfect. A little tip from me: don’t overbake them! Taking them out just as the edges set keeps them soft and chewy inside, which I think is the best way to enjoy gingerbread cookies.
They’re wonderful on their own, but I also like decorating them with a simple glaze or a drizzle of icing to add a little festive touch. It’s a fun activity to do with family or friends, and no one ever complains about being the official cookie tester! These soft gingerbread cookies always bring back happy memories and never last long around here.
Key Ingredients & Substitutions
- Molasses
- This gives gingerbread its rich, deep flavor and lovely color. If you don’t have molasses, you can try using dark corn syrup or a mix of honey and brown sugar, but molasses is best for that classic taste and texture.
- Spices (Ginger, Cinnamon, Cloves, Nutmeg)
- These warm spices define gingerbread. Ground ginger is a must, but you can adjust the cinnamon and cloves to your liking. If you don’t have nutmeg, it’s okay to skip it or add a pinch of allspice instead.
- Butter and Brown Sugar
- Butter adds richness and moisture, while brown sugar brings sweetness and a hint of caramel. If you want a dairy-free version, try plant-based butter alternatives. For brown sugar, plain white sugar can substitute but expect less depth in flavor.
- Egg
- Eggs help bind the dough and add tenderness. For egg-free baking, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) works well in gingerbread.
How Do I Keep Gingerbread Cookies Soft and Chewy?
Soft gingerbread is all about timing and moisture. Here’s how I keep mine tender:
- Don’t overbake: Bake just until the edges are set but the center still looks slightly underdone. They’ll firm up as they cool but stay soft inside.
- Use brown sugar and molasses: These ingredients hold moisture better than white sugar, helping the cookies stay chewy.
- Roll dough to the right thickness: About 1/4 inch thick keeps them from getting too crisp or dry.
- Store properly: Once cooled, keep cookies in an airtight container with a slice of bread or a damp paper towel to maintain softness.
Following these tips will give you soft, flavorful gingerbread cookies every time!
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately and then together.
- Hand mixer or stand mixer – makes creaming butter and sugar easier and faster.
- Measuring cups and spoons – to get your flour, spices, and liquids just right.
- Rolling pin – helps roll the dough evenly to about 1/4 inch thick.
- Cookie cutters – fun shapes like gingerbread men and Christmas trees make the cookies festive.
- Baking sheets lined with parchment paper – prevents sticking and helps cookies bake evenly.
- Wire rack – lets cookies cool fully without getting soggy on the bottom.
- Piping bag or resealable plastic bag – for decorating with icing easily.
Flavor Variations & Add-Ins
- Add finely chopped crystallized ginger for extra zing and chewiness in your cookies.
- Mix in mini chocolate chips for a sweet twist that pairs well with warm spices.
- Use white whole wheat flour instead of all-purpose for a nuttier, heartier texture.
- Swap traditional cinnamon for a pinch of cardamom or star anise to make the spices more exotic and fragrant.
Soft Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
- Granulated sugar, for sprinkling (optional)
For the Icing:
- 2 cups powdered sugar
- 2-4 tablespoons milk or water
- ½ teaspoon vanilla extract
- Food coloring if desired
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours for chilling the dough. Baking and cooling take another 20–25 minutes, and decorating with icing will need extra time depending on how detailed you want to get. Plan for about 3 hours total to enjoy soft, freshly decorated gingerbread cookies!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until everything is well blended.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until evenly combined with the butter mixture.
4. Combine Dough:
Gradually add the dry ingredients in batches to the wet mixture, stirring just until incorporated after each addition. Avoid overmixing to keep the cookies tender.
5. Chill the Dough:
Divide the dough into two halves. Flatten each into a disk, wrap with plastic wrap, and place in the fridge for at least 2 hours or overnight to make rolling easier and improve flavor.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll and Cut the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters in fun shapes like gingerbread men and Christmas trees to cut out cookies. Place them about 1 inch apart on the baking sheets. Optionally, sprinkle lightly with granulated sugar for a sparkling look.
8. Bake the Cookies:
Bake for 8 to 10 minutes, or until the edges look set but the centers are still soft. Be careful not to overbake—this helps keep them soft and chewy.
9. Cool the Cookies:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Icing:
In a bowl, whisk powdered sugar with 2 tablespoons of milk or water. Add more liquid a little at a time until the icing is smooth and easy to pipe. Stir in vanilla extract and any food coloring you like.
11. Decorate:
Use a piping bag or plastic bag with a small corner cut off to decorate the cooled cookies with icing. Let the icing set completely before serving or storing.
Enjoy your festive soft gingerbread cookies, perfect for sharing or gifting!
Can I Use Frozen Gingerbread Dough?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 3 months. When ready to use, thaw it overnight in the fridge before rolling and cutting.
How Should I Store Soft Gingerbread Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread inside the container to maintain moisture.
Can I Substitute Molasses with Honey or Maple Syrup?
Molasses gives a distinct deep flavor and color, but if you don’t have any, honey or maple syrup can work in a pinch—expect a slightly lighter taste and less intense color.
How Do I Make Icing Without Milk?
You can use water or any plant-based milk instead of regular milk for the icing. Just add liquid gradually to reach a smooth, pipe-able consistency.