Soft Gingerbread Cookies
Soft Gingerbread Cookies are a cozy treat filled with warm spices like ginger, cinnamon, and cloves, all wrapped up in a tender, chewy cookie. These cookies have that perfect balance…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Soft Gingerbread Cookies are a cozy treat filled with warm spices like ginger, cinnamon, and cloves, all wrapped up in a tender, chewy cookie. These cookies have that perfect balance of spicy and sweet, making them an absolute classic during the chilly months. The softness is what really makes these cookies feel like a big, comforting hug in cookie form.
I love making these gingerbread cookies because they’re so easy to roll out and cut into fun shapes, like little people or stars. I always sneak an extra one or two when no one is looking—they’re just that good! A little tip I’ve learned: don’t overbake them if you want to keep them nice and soft. It makes all the difference in the world.
One of my favorite ways to enjoy these cookies is fresh from the oven with a cup of warm tea or milk. Sometimes I even add a bit of icing to decorate, but honestly, they’re delicious just on their own. These soft gingerbread cookies always bring a smile to the table and make any day feel a bit more festive and special.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep flavor and moisture. If you can’t find molasses, try dark corn syrup or honey, but molasses has the best classic taste.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the warm spice mix. If you don’t have all, ginger and cinnamon alone still work well.
Butter: Use unsalted, softened butter for a smooth dough and rich taste. Margarine can be a substitute but won’t give the same flavor.
Brown Sugar: Adds moisture and caramel notes. If you only have white sugar, mix it with a bit of molasses to mimic brown sugar.
How Can I Keep My Gingerbread Cookies Soft and Chewy?
Softness comes from a few key steps:
- Don’t overbake: Bake just until edges set, around 8-10 minutes. Overbaking makes cookies hard.
- Chill the dough: This helps control spread and improves texture.
- Use molasses and brown sugar: These ingredients keep cookies moist and tender.
- Cool cookies on the baking sheet for 5 min: They continue softening as they cool.
Following these tips, your cookies will stay fresh and soft for days.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand mixer – helps you cream butter and sugar until fluffy.
- Rolling pin – to roll out the dough evenly for perfect cookie shapes.
- Cookie cutters – gingerbread men and Christmas tree shapes make decorating fun.
- Baking sheets lined with parchment paper – prevent sticking and help cookies bake evenly.
- Cooling rack – lets cookies cool fully without getting soggy on the bottom.
- Piping bags or resealable plastic bags – great for decorating with royal icing.
Flavor Variations & Add-Ins
- Add a teaspoon of ground cardamom for a bright, sweet spice twist.
- Stir in finely chopped crystallized ginger for extra chewy bites and zing.
- Swap molasses for maple syrup for a milder, sweeter flavor profile.
- Mix in mini chocolate chips or raisins before baking for a fun surprise inside.
Soft Gingerbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For The Royal Icing:
- 2 cups powdered sugar, sifted
- 2 tablespoons meringue powder
- 3-4 tablespoons water (adjust as needed)
- Food coloring (optional; green and red for tree decorations)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus 2 hours for chilling the dough. Baking is quick, about 8-10 minutes per batch, and icing your cookies may take an extra 15-30 minutes depending on how detailed you want to get.
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 3-5 minutes. This helps create soft, tender cookies.
3. Add Wet Ingredients
Beat in the egg, molasses, and vanilla extract until well combined.
4. Combine Dry and Wet
Gradually mix the dry ingredients into the butter mixture on low speed until just combined. Be careful not to overmix.
5. Chill The Dough
Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 2 hours or overnight. Chilling makes rolling easier and helps cookies keep their shape.
6. Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll and Cut Cookie Shapes
On a lightly floured surface, roll out one dough disc to about ¼ inch thickness. Use gingerbread men and Christmas tree cookie cutters to cut shapes. Place them on the baking sheets, about 1 inch apart.
8. Bake Cookies
Bake for 8-10 minutes until edges set but centers remain soft. Don’t overbake to keep them chewy and tender.
9. Cool Cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Make The Royal Icing
In a bowl, mix powdered sugar, meringue powder, and start with 3 tablespoons water. Beat until stiff peaks form, adding water slowly to reach piping consistency. Divide and color icing if desired.
11. Decorate
Pipe smiles, buttons, and decorations using piping bags or zip-top bags with a small corner cut off. Let the icing fully dry before storing cookies.
12. Store and Enjoy
Keep your cookies in an airtight container at room temperature. They’ll stay soft and delicious for several days!
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! You can freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the fridge before rolling and cutting.
How Do I Make Sure My Gingerbread Cookies Stay Soft?
Be careful not to overbake—remove them when edges are set but centers still look slightly soft. Also, store cookies in an airtight container with a slice of bread to help maintain moisture.
Can I Substitute Molasses with Another Sweetener?
You can try dark corn syrup or honey, but molasses gives the best traditional flavor and softness. If you substitute, expect a slightly different taste and texture.
How Long Will Decorated Gingerbread Cookies Keep?
Stored in an airtight container, decorated cookies stay fresh at room temperature for up to 5 days. For longer storage, freeze decorated cookies tightly wrapped for up to 2 months.