Soft Gingerbread Cookies
Soft Gingerbread Cookies are a cozy, tasty treat that smells like holiday cheer in every bite. These cookies have a gentle chewiness with warm spices like ginger, cinnamon, and cloves…
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Soft Gingerbread Cookies are a cozy, tasty treat that smells like holiday cheer in every bite. These cookies have a gentle chewiness with warm spices like ginger, cinnamon, and cloves that fill your kitchen with the most inviting aroma.
I love making these cookies when the weather turns cooler because they remind me of festive times with family and friends. I usually use a bit of molasses to keep them soft and rich, and I find that chilling the dough before baking helps keep them tender and just the right texture.
My favorite way to enjoy these cookies is with a hot cup of tea or cocoa, especially while curled up with a good book or watching holiday movies. They’re perfect for sharing, gifting, or just keeping a batch around for whenever a cozy snack is needed.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep flavor and softness. If you don’t have molasses, dark corn syrup or honey can work, but molasses adds the classic richness.
Spices: Ginger, cinnamon, cloves, and nutmeg are the heart of the flavor. You can adjust these to taste. For example, fresh grated ginger adds a brighter note if you want more zing.
Butter & Brown Sugar: These keep the cookies tender and slightly chewy. If you want a dairy-free option, use a plant-based butter substitute, and brown sugar works well for moisture and sweetness.
Flour: All-purpose flour is standard, but you can use half whole wheat for a nuttier taste or gluten-free blends (just watch the texture).
How Do You Get Soft Gingerbread Cookies That Stay Tender?
The key to soft gingerbread cookies lies in the dough prep and baking time. Here’s how to nail it:
- Chill the dough: Letting the dough rest for at least 2 hours firms it up, making it easier to roll and helping cookies keep their shape.
- Roll to 1/4 inch thick: This thickness ensures the cookies bake evenly and stay soft inside.
- Watch your baking time: Bake just until the edges set but the center looks slightly soft. Overbaking makes them dry and crunchy, so check at 8 minutes.
- Cool on the pan a bit: Let cookies sit on the baking sheet for 5 minutes before moving to a rack. This helps them finish baking gently and keeps the texture tender.
Following these tips makes really soft, flavorful gingerbread cookies that are perfect for decorating and sharing.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Hand or stand mixer – makes creaming butter and sugar smooth and fast.
- Measuring cups and spoons – ensures your spices and flour are just right.
- Rolling pin – helps roll dough evenly to the perfect 1/4 inch thickness.
- Cookie cutters – fun shapes like gingerbread men or trees make decorating joyful.
- Baking sheets lined with parchment paper – prevent sticking and make cleanup quick.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
- Piping bag or small plastic bag – for decorating with icing smoothly and easily.
Flavor Variations & Add-Ins
- Add a pinch of ground cardamom or star anise for a unique twist on the classic spice mix.
- Mix mini chocolate chips into the dough for a sweet surprise inside your gingerbread cookies.
- Swap molasses for maple syrup to add a subtle fruity sweetness and softer texture.
- Use orange zest in the dough or icing to brighten the flavor with a fresh citrus note.
Soft Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 3 cups all-purpose flour
- 3/4 teaspoon 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 unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, to adjust dough consistency)
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
Getting these cookies ready will take about 15 minutes of active prep, plus at least 2 hours to chill the dough in the fridge — or overnight if you prefer. Baking takes around 8-10 minutes per batch, and decorating will add extra time based on how fancy you want your cookies to look.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This will ensure your spices and leavening are evenly spread through your dough.
2. Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until the mixture is light and fluffy — this helps give your cookies a soft texture.
3. Add Wet Ingredients:
Beat in the egg until fully mixed. Then add molasses and vanilla extract, stirring well to combine.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet, mixing until just combined. If the dough feels too stiff, add 1 tablespoon of milk at a time until it’s soft enough to roll but not sticky.
5. Chill the Dough:
Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 2 hours (or overnight) to make rolling and cutting easier.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to keep cookies from sticking.
7. Roll and Cut:
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use cookie cutters to cut your desired shapes, leaving about 1 inch between each cookie on the baking sheet.
8. Bake:
Bake for 8-10 minutes. The edges should be set but the centers still soft. Be careful not to overbake, as this will dry out your cookies.
9. Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
10. Make and Apply Icing:
Mix powdered sugar with milk or lemon juice and vanilla extract until smooth. Adjust the thickness by adding more liquid or powdered sugar. Decorate the cooled cookies with a piping bag or a small plastic bag with a tiny corner cut off.
11. Let Icing Set:
Allow the icing to dry completely before storing cookies in an airtight container or serving.
Enjoy your soft, spiced gingerbread cookies — perfect for sharing, gifting, or enjoying with a warm drink!
Can I Use Frozen Dough for Soft Gingerbread Cookies?
Yes! You can freeze the dough tightly wrapped in plastic wrap for up to 3 months. When ready to bake, thaw it overnight in the fridge before rolling and cutting.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb moisture without getting soggy.
Can I Substitute Molasses with Honey or Maple Syrup?
You can use honey or maple syrup, but molasses gives the classic gingerbread flavor and texture. Using substitutes might make the cookies sweeter and less rich, so adjust spices as needed.
What’s the Best Way to Decorate Gingerbread Cookies?
Royal icing or a simple powdered sugar glaze works beautifully. Use a piping bag or small plastic bag with a tiny tip to create detailed designs. Let icing dry fully for a polished look.
