Soft Gingerbread Cookies are the perfect treat for cozy afternoons and holiday cheer. These cookies are packed with warm spices like ginger, cinnamon, and cloves, and have a tender, chewy texture that melts in your mouth. The soft bite makes them different from the usual crispy gingerbread, giving you that comforting feeling with every nibble.
I love making these cookies because the whole kitchen fills with the smell of spices and molasses—it’s like a warm hug on a chilly day. One little trick I use is not to overbake them; that way, they stay soft and pillow-y, just the way I like. They’re also fun to decorate with a bit of icing or left plain for a simple snack with tea or coffee.
Serving these as a plate for friends or family always brings smiles and makes gatherings feel extra special. I find that they’re great not only for holidays but anytime you want a sweet, spicy, soft cookie that comforts and delights. Baking a batch always brings back good memories and makes the whole day better.
Key Ingredients & Substitutions
Molasses: This is what gives gingerbread its deep flavor and color. If you don’t have molasses, you can try dark corn syrup or a mix of honey and brown sugar, but the taste will be slightly lighter.
Spices: Ginger, cinnamon, cloves, and nutmeg create the warm, classic gingerbread flavor. If you want to skip one, cinnamon and ginger are the must-haves for the best taste.
Butter and Brown Sugar: Butter softens the cookies and adds richness. Brown sugar keeps them moist and adds a bit of caramel flavor. You can swap butter for margarine, but real butter gives a better taste.
Egg: It helps bind the dough and adds moisture. For a vegan option, you can try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set for 5 minutes).
How Do You Keep Gingerbread Cookies Soft and Chewy?
The key to soft gingerbread cookies is to watch the baking time and dough preparation carefully.
- Chill the dough: Refrigerating the dough makes it easier to handle and helps control spreading when baking, keeping cookies thicker and softer.
- Roll to correct thickness: Aim for about 1/4 inch thick; too thin and the cookies get crispy.
- Watch the baking time: Bake just until edges set but centers remain soft, about 8–10 minutes. Overbaking causes hard, crunchy cookies.
- Cool on the pan briefly: Let cookies rest 5 minutes on the baking sheet to firm up before moving to a rack. This prevents breakage.
- Store properly: Keep cookies in an airtight container at room temperature with a slice of bread to maintain softness.
Following these tips will help you bake soft, tasty gingerbread cookies that keep their chewy texture.
Equipment You’ll Need
- Mixing bowls – handy for combining dry and wet ingredients separately without mess.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy, helping achieve a fluffy texture.
- Measuring cups and spoons – for accurate ingredient amounts to get the perfect dough consistency.
- Rolling pin – helps you roll dough evenly to the right thickness for soft cookies.
- Cookie cutters – choose fun shapes like gingerbread men or stars to shape your cookies.
- Baking sheets lined with parchment paper – keeps cookies from sticking and helps even baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
- Piping bag or plastic bag (for icing) – useful for decorating cookies neatly if you want to add icing details.
Flavor Variations & Add-Ins
- Add finely chopped crystallized ginger for a little spicy zing and extra chewiness.
- Stir in 1/2 cup mini chocolate chips before baking for a sweet twist kids love.
- Swap molasses for honey or maple syrup to create a milder, fruitier flavor.
- Mix in 1/4 teaspoon ground cardamom for a fragrant, slightly exotic note that pairs well with ginger.
Soft Gingerbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
For The Icing (Optional):
- 1 cup powdered sugar
- 1–2 tablespoons milk or water
- 1/2 teaspoon vanilla extract or lemon juice (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 2 hours or overnight for chilling, and 8-10 minutes per batch for baking. Add some extra time if you decide to decorate with icing.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Cream Butter and Sugar:
In a large bowl, beat softened butter and brown sugar with a mixer until light and fluffy, about 3 to 4 minutes.
3. Add Wet Ingredients:
Beat in the egg, then stir in molasses and vanilla until fully combined.
4. Combine Dry and Wet:
Gradually add your dry ingredient mix to the wet mixture on low speed. Mix just until dough forms.
5. Chill the Dough:
Divide dough in half, flatten each into a disk, wrap in plastic, and chill for at least 2 hours or overnight. This makes it easier to roll out and helps keep cookies soft.
6. Preheat and Prepare:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll and Cut Shapes:
On a floured surface, roll out one dough disk to about 1/4 inch thick. Use cookie cutters like gingerbread men or stars to cut shapes. Space cookies about 2 inches apart on your baking sheets.
8. Bake the Cookies:
Bake for 8-10 minutes, just until the edges set but the center stays soft. Don’t overbake to keep them chewy.
9. Cool the Cookies:
Let cookies rest on baking sheets for 5 minutes to firm up, then move to a wire rack to cool completely.
10. Optional Icing:
Mix powdered sugar with milk or water and vanilla or lemon juice until thick but easy to pipe. Use a piping bag or a plastic bag with a small snip to decorate cooled cookies. Allow icing to set.
11. Store:
Keep your soft gingerbread cookies in an airtight container at room temperature to maintain their softness.
Can I Use Frozen Dough for These Cookies?
Absolutely! Just thaw the dough in the refrigerator overnight before rolling it out. This helps maintain the texture and makes it easier to work with.
How Can I Keep Gingerbread Cookies Soft Longer?
Store them in an airtight container at room temperature with a slice of bread inside. The bread helps keep moisture in, preventing the cookies from drying out.
Can I Substitute Molasses with Something Else?
You can use honey or maple syrup as alternatives, but the flavor will be milder and less traditional. Molasses gives gingerbread its signature rich taste and color.
Is It Okay to Skip the Icing?
Yes! The cookies are delicious on their own with warm spices and soft texture. Icing is just for extra decoration and a sweet touch if you like.