Soft Gingerbread Cookies
Soft Gingerbread Cookies are a classic holiday treat that brings together warm spices like ginger, cinnamon, and cloves in a tender, chewy cookie. These cookies are gently spiced, not too…
Tip: save now, cook later.Soft Gingerbread Cookies are a classic holiday treat that brings together warm spices like ginger, cinnamon, and cloves in a tender, chewy cookie. These cookies are gently spiced, not too sweet, and have that perfect soft texture that makes them extra comforting to eat. The sweet molasses flavor shines through, giving them their traditional rich, dark color and deep flavor.
I love making these cookies because the dough is easy to work with, and they fill the kitchen with that cozy gingerbread smell that feels like a warm hug. I usually use simple cookie cutters to make fun shapes, and decorating them with a little icing and sprinkles is one of my favorite parts—it’s a fun way to personalize each cookie. Plus, the softness means they stay good for several days, so I can enjoy them all week long without worrying about them drying out.
My favorite way to serve Soft Gingerbread Cookies is alongside a hot cup of tea or a cold glass of milk. They’re great for sharing with friends and family, especially around the holidays when those spicy scents make the whole house feel festive. I always find it hard to stop at just one because they’re just so comforting and satisfying, making them a little bit hard to resist!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookie’s structure. For a gluten-free option, try a 1:1 gluten-free baking flour blend. It might change the texture slightly but works well.
Ground Ginger & Spices: Fresh spices like ginger and cinnamon give that warm holiday feel. If you don’t have ground cloves or nutmeg, you can skip one or replace with a pinch of allspice for a similar depth of flavor.
Molasses: This is key for flavor and color. You can substitute with dark corn syrup or honey in a pinch, but molasses gives the true gingerbread taste.
Brown Sugar: Adds sweetness and moisture. If you want a lighter texture, try light brown sugar instead of dark, or use coconut sugar for a different flavor.
Butter: Using softened butter helps make a tender dough. For dairy-free, try a plant-based butter or coconut oil, but keep it firm before mixing.
How Do You Keep Gingerbread Cookies Soft and Tender?
The secret to soft gingerbread cookies lies in a few careful steps:
- Don’t overmix the dough once you add flour; mix just until combined to keep cookies tender.
- Chill the dough for at least 2 hours. This firms it up, making it easier to roll and helping cookies keep their shape.
- Roll dough out to about 1/4 inch thick to ensure softness inside and slight crispness outside.
- Bake just until edges are set, usually 8-10 minutes. Overbaking makes cookies hard.
- Let cookies cool a few minutes on the pan, then move to a wire rack. This prevents overcooking on the hot tray.
Following these tips will help you get that perfect soft texture every time!
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry makes mixing easier and less messy.
- Electric mixer – helps cream butter and sugar until light, giving your cookies a soft texture.
- Rolling pin – essential to roll out the dough evenly to about 1/4 inch thickness.
- Cookie cutters – fun shapes like gingerbread men, stars, or trees make decorating extra festive.
- Baking sheets lined with parchment paper – prevent cookies from sticking and make cleanup simple.
- Wire cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
- Piping bag or zip-top bag – for decorating with icing; a small cut in the corner works great for control.
Flavor Variations & Add-Ins
- Add a pinch of cardamom or star anise for a more complex spice flavor that’s great when you want something unique.
- Mix in mini chocolate chips after rolling out dough for a sweet twist that melts slightly when baked.
- Use molasses alternatives like honey or maple syrup to change the sweetness and add a different depth of flavor.
- Top cookies with chopped nuts or candied ginger before baking for added crunch and spicy notes.
How to Make Soft Gingerbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For The Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- ½ teaspoon vanilla extract (optional)
Time Needed
You’ll need about 15 minutes to prepare the dough, plus at least 2 hours or overnight to chill it. Baking takes 8 to 10 minutes per batch, and decorating might take another 15-20 minutes depending on how fancy you go. The icing will need a bit of time to set before serving.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This helps the spices and leavening spread evenly through your dough.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. This step adds air to the dough for a softer cookie.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until everything is fully combined and smooth.
4. Combine Wet and Dry Ingredients:
Slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. The dough will look stiff but that’s perfect!
5. Chill the Dough:
Divide dough into two disks, wrap them in plastic, and refrigerate for at least 2 hours. Chilling makes rolling easier and helps the cookies keep their shape.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper so cookies don’t stick.
7. Roll and Cut Out Shapes:
Lightly flour your work surface and roll out one disk of dough to about ¼ inch thick. Use cookie cutters to cut out fun shapes like gingerbread men, stars, or trees.
8. Bake the Cookies:
Lay cookies on the prepared sheets about an inch apart. Bake for 8 to 10 minutes until edges are set but cookies feel soft in the center. Don’t overbake!
9. Cool:
Let cookies rest on the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely.
10. Make and Add the Icing:
Mix powdered sugar with 1 tablespoon of milk or water and vanilla. Add more liquid a little at a time until the icing is smooth and easy to pipe. Decorate the cookies with a piping bag or a zip-top bag with a small tip cut off.
11. Let Icing Set:
Allow the icing to dry and harden before serving or storing cookies in an airtight container.
Enjoy your soft, tasty gingerbread cookies — perfect for sharing or snacking anytime!
Can I Use Frozen Dough for These Gingerbread Cookies?
Yes! You can freeze the dough disks wrapped tightly in plastic wrap for up to 3 months. When ready to use, thaw overnight in the fridge before rolling and cutting.
How Do I Keep Gingerbread Cookies Soft?
Bake just until the edges are set, about 8-10 minutes, and avoid overbaking. Also, store cookies in an airtight container with a slice of bread to help maintain moisture.
Can I Substitute Molasses?
Molasses gives gingerbread its signature flavor, but you can use dark corn syrup or honey if needed. Note that the taste and color may be a bit different.
How Long Do These Cookies Stay Fresh?
Stored properly in an airtight container at room temperature, they stay soft and fresh for up to 5 days. For longer storage, freeze decorated or plain cookies.