These Soft Gingerbread Cookies have crispy edges with soft and chewy centers and are perfectly spiced!  Plus they are easy to make – no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain.

Is it even Christmas if you don’t make gingerbread cookies? I’d have to say no, because no other cookie in our repertoire (click here for our favorite cookie recipes) smells and tastes like the holidays quite as much as these soft gingerbread cookies! Plus, they are legitimately the best gingerbread cookies you’ll ever eat! 

They have crispy edges with soft and chewy centers and are perfectly spiced!  They are also incredibly easy to make – no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! 

I give directions to make them three ways: 1) plain, 2) rolled in sugar and 3) with an optional simple gingerbread glaze! All are equally delicious and festive! 

Gingerbread Cookies: Ingredients 

Let’s start by discussing the ingredients in this soft gingerbread cookie recipe. Since we bake so many cookies (like these cut-out sugar cookies, chocolate chip cookies, snickerdoodle cookies, peanut butter blossoms, etc. etc.) this recipe yields 1 dozen gingerbread cookies. You absolutely can double the ingredients to make more! 

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. dark brown sugar is a great substitute and adds to the molasses taste.
• Molasses. use unsulphured or light molasses– not blackstrap molasses in this recipe.
• All-purpose flour. Use an all-purpose gluten-free flour blend to make these cookies gluten-free. 
• Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking. 

How to Make Soft Gingerbread Cookies

I love this gingerbread cookie recipe because it’s SO easy to make! It does need to be chilled, but I love that because I usually make the dough the day before I want to bake the cookies! Which on a busy day of Christmas cookie making helps check one more batch of dough off the list! 

Start by mixing the dry ingredients together, then set them aside! This ensures they are evenly distributed in the dough! 

Next, cream together the butter and brown sugar. Make sure the butter is at room temperature so it combines easily.

Then, add the rest of the wet ingredients and beat until combined and the mixture is smooth.

Then, add the dry ingredients and mix on low speed until the flour is just incorporated into the wet ingredients (so it doesn’t splatter out o the bowl). Then increase the speed to medium until everything is evenly combined. 

Chill

Place the gingerbread cookie dough into an airtight container and chill for at least 1 hour, or overnight. You can also wrap it in plastic wrap if you will be chilling it for longer, to ensure it won’t dry out. 

Scoop 

When you’re ready to bake the gingerbread cookies, use a cookie scoop and roll each portion into a smooth ball. Using a scoop or measuring spoon is important to ensure the cookies are the same size and bake evenly! 

Roll in Sugar (Optional)

If desired, you can roll each gingerbread cookie in granulated sugar before baking, but this is optional! I like them both with and without sugar equally!

Bake & Cool

Bake in the preheated oven for 9-11 minutes. Do NOT over-bake. The soft gingerbread cookies should be just puffed and set around the edges. Remember they will continue cooking as they sit on the baking sheet. If you like a more doughy cookie, bake for closer to 9 minutes, if you like them a bit firmer (but still soft) bake for closer to 11 minutes. 

Let the gingerbread cookies set up on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Optional Glaze 

If desired, make the optional gingerbread cookie glaze and drizzle it on top of the cooled gingerbread cookies. It’s a breeze to make and tastes amazing!

You can also dip the soft gingerbread cookies in white chocolate and sprinkle with some festive sprinkles for an extra special touch! Be sure to let the glaze or drizzle harden completely before storing or stacking on a cookie tray. 

Freeze

If you’d like to make the dough for these easy gingerbread cookies and freeze it to bake later, you absolutely can! Here’s how: 

1. Line a baking sheet with waxed paper.
2. Roll gingerbread cookie dough into balls.
3. Place dough balls onto the prepared baking sheet and put it in the freezer. 
4. Once frozen, transfer the gingerbread cookie dough balls to an airtight container (glass Tupperware or ziplock bag) until you’re ready to use it!
5. To bake: remove frozen cookie dough balls and set them on a baking sheet lined with parchment paper. Let thaw at room temperature, and bake according to the recipe instructions once the cookie dough balls are no longer frozen. 

Soft Gingerbread Cookies Recipe FAQs

Here are some commonly asked questions about these soft gingerbread cookies! 

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Favorite Cookie recipes

If you’re looking for the best tried-and-true cookie recipes to bake this holiday season, check out our roundup of the Best Christmas Cookies! Here are some of our favorites: 

Best Cut Out Sugar Cookie Recipe

Chocolate Crinkle Cookies

Peanut Butter Blossoms

Best Snickerdoodles

Best Oatmeal Cookies

Best Christmas Cookie Recipes