These Soft Gingerbread Cookies are the best gingerbread cookies ever! They have crispy edges with soft and chewy centers and are perfectly spiced! Plus they are so 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!
- Butter. I use salted butter in this gingerbread cookie recipe. Unsalted butter also works well, you may just need to increase the amount of sea salt.
- Egg. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments below!
- Brown Sugar. I recommend light brown sugar for this gingerbread cookie recipe! However if you like a little bolder, molasses taste then you can use dark brown sugar!
- Molasses. I recommend using unsulphured molasses to make these soft gingerbread cookies.
- Vanilla extract. Please only use pure vanilla extract (not imitation) for the best taste!
- All-purpose flour. I bake with unbleached, purpose flour! You can try using 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 if necessary.
- Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
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!
Mix dry ingredients together
Start by mixing the dry ingredients together, then set them aside! This ensures they are evenly distributed in the dough!
Cream together butter and sugar
Next, cream together the butter and brown sugar. Make sure the butter is at room temperature so it combines easily!
Add egg, vanilla & molasses
Add the rest of the wet ingredients and beat until combined and the mixture is homogenous (uniform throughout).
Stir in dry ingredients
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.
How to freeze gingerbread cookie dough
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:
- Line a baking sheet with waxed paper.
- Roll gingerbread cookie dough into balls.
- Place dough balls onto the prepared baking sheet and put it in the freezer.
- Once frozen, transfer the gingerbread cookie dough balls to an airtight container (glass Tupperware or ziplock bag) until you're ready to use it!
- 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.
FAQs about Gingerbread Cookies
Here are some commonly asked questions about these soft gingerbread cookies!
Store these gingerbread cookies in an airtight container at room temperature for up to 5 days.
Yes! Although I recommend freezing the dough (as explained above) and baking them fresh. You can freeze these soft gingerbread cookies in an airtight container in the freezer!
These soft gingerbread cookies last for 5 days at room temperature, 1 week in the refrigerator, and up to 1 month in the freezer (baked), if stored properly in an airtight container or plastic bag.
Storing them in an airtight container is the best way to ensure these soft gingerbread cookies stay fresh!
I recommend using a dark, unsulphured molasses. Do not use blackstrap.
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Soft Gingerbread Cookies
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp sea salt
- ½ cup butter softened
- ¾ cup brown sugar packed
- 3 TBS molasses
- 1 large egg room temperature
- 1 tsp pure vanilla extract
Simple Gingerbread Glaze (optional)
- 1 cup powdered sugar
- 1 - 1½ TBS milk
Instructions
Gingerbread Cookies
- In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.
- Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.
- Add dry ingredients and beat on low speed until combined.
- Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight.
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper, set aside.
- Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.
- Place on prepared cookie sheet about 2 inches apart.
- Bake for 9-11 minutes in preheated oven until tops look just set. (See notes for baking tips)
- Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!
- Enjoy!
Simple Glaze (Optional)
- Whisk together powdered sugar and 1 TBS milk.
- Slowly add more milk if need (up to ½ TBS) until you reach a thick but pourable consistency.
- Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).
Video
Notes
Note on baking time:
Do not over-bake - these 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.Ingredient Substitutions
- Butter. I use salted butter in this gingerbread cookie recipe. Unsalted butter also works well, you may just need to increase the amount of sea salt.
- Brown Sugar. I recommend light brown sugar for this gingerbread cookie recipe! However if you like a little bolder, molasses taste then you can use dark brown sugar!
- All-purpose flour. I bake with unbleached, purpose flour! You can try using an all-purpose gluten-free flour blend to make these cookies gluten-free.
- Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
To freeze the dough:
- Line a baking sheet with waxed paper.
- Roll gingerbread cookie dough into balls.
- Place dough balls onto the prepared baking sheet and put it in the freezer.
- Once frozen, transfer the gingerbread cookie dough balls to an airtight container (glass Tupperware or ziplock bag) until you're ready to use it!
- 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.
Nutrition
More of our 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:
- We make these Cut-Out Sugar Cookies every year!
- These Double Chocolate Chip Cookies have three different forms of chocolate, also try our chocolate crinkle cookies.
- Peanut Butter Blossom cookies are my favorite! If you're gluten-free, try these easy Flourless Peanut Butter Blossoms.
- What's Christmas without a batch of Grandma's Snickerdoodle Cookies?
- These classic Oatmeal Cookies are the best you'll ever try!
- What holiday is complete without making the best Chocolate Chip Cookies EVER?! (thousands of reviews don't lie)!
- These snowball cookies are a Christmas classic!
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Mahriana R.
Our son who is turning 4 absolutely loves the idea of the gingerbread man/cookies. So, for his birthday celebration last weekend, I found and made this recipe. My husband, 5 year old daughter, almost 4 year old son, and myself enjoyed the process and very much enjoyed these cookies. I shy away from baking and don’t see myself as a baker, but was so happily surprised that these turned out well. The cookies were nice and soft but cooked through. Amazing. Thank you!
Laura
Happy Birthday to your Son!
Janine Pollack
These cookies are UH-MAZ-ING. So, so good! I've never tried baking gingerbread cookies before, but these are my family's new favorite. The flavor is perfection. My only criticism is that I can't seem to get them to bake poofy - I made the recipe twice and both times, the cookies came out flat. I may try a tad more flour next time. But, nonetheless, the flavor and the gooey texture are so good, I'm still giving this recipe 5 stars!
Laura
Thank you so much! Yes, I suggest adding more flour if your cookies were flat. Or check the freshness of your leavening agents.
Chy
Absolutely loved this recipe! I made them for my family's Christmas party, and they were a huge hit! I especially enjoyed the explanation of how all of the ingredients work together in the description of the recipe because I am trying to learn how to cook and bake more, so these insider tips were very helpful. For my cookies, I did half rolled in sugar and half dipped in a glaze. I went off the beaten path for the glaze by adding in some ginger, cloves, and cinnamon, and it was great. Definitely making these again soon!
Laura
Sounds like going off the beaten path was an amazing idea! 🙂 Merry Christmas!
Sharon S.
I followed the recipe exactly and they turned out great! Perfectly soft on the inside and chewy around the edges!
Laura
Thank you Sharon!