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Soft Gingerbread Cookies – Holiday Recipe

Soft gingerbread cookies are rolled and cut into festive shapes, then baked until the edges are set and the centers still look slightly soft. Chilling the dough for at least 2 hours makes it easier to roll into 1/4-inch-thick cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup unsulphured molasses
  • 1 egg large

Equipment

  • 1 baking sheet

Method
 

  1. Whisk the flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves together in a medium bowl.
  2. Beat the butter and brown sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the molasses and egg until combined.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Cover the dough and refrigerate for at least 2 hours.
  6. Heat the oven to 350°F and line a baking sheet with parchment paper.
  7. Roll the dough between sheets of parchment to 1/4-inch thickness and cut into shapes about 3 inches across, rerolling scraps as needed.
  8. Arrange the cookies about 1 inch apart on the prepared baking sheet.
  9. Bake for 8–10 minutes, until the edges are set and the centers still look slightly soft; bake in batches.
  10. Let the cookies cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For soft cookies, take them out when the edges are set and the centers still look slightly soft. Store airtight at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use a plant-based butter stick in place of the butter.