Best Soft Gingerbread Cookies Ever
Updated Oct 03, 2026
This post may contain affiliate links. Please read our disclosure policy.
These soft gingerbread cookies are perfectly spiced and sweet with crispy edges and soft, chewy centers. They’re an easy alternative to traditional gingerbread man cookies because there’s no rolling or cookie cutters required!
Is it even Christmas if you don’t make soft and chewy gingerbread cookies? I’d have to say no, because no other cookie in our repertoire 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!
I created this recipe for anyone who loves gingerbread but would prefer a drop cookie over a roll, cut into shapes and bake project (although my gingerbread man cookies are also so good). The dough is easy to make, can be chilled overnight (so they’re easy to prep and bake fresh) then simply scooped and baked.
You can make these soft gingerbread cookies three ways: plain, rolled in sugar or drizzled with a delicious glaze (or my sugar cookie icing). No matter how you serve them, they’re irresistibly soft, perfectly spiced and one of our family’s favorite Christmas cookies.
Why You’ll Love These Easy Gingerbread Cookies
- Perfectly spiced. Cinnamon, ginger and cloves combine with molasses for the perfect gingerbread flavor.
- Soft & chewy. They have slightly crisp edges with irresistibly soft and chewy centers.
- No rolling or cutting. Unlike traditional gingerbread men, simply scoop the dough, roll it into balls and bake.
- Great for Christmas. These soft gingerbread cookies are the perfect addition to your Christmas cookie tray.
- Make them your own. Enjoy them plain, roll them in sugar before baking or drizzle them with vanilla glaze.
Great recipe, definitely adding it ro my recipes book! Absolutely do NOT hesitate and make them now!
– Hala
Gingerbread Cookies Ingredients & Substitutions
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 molasses or light molasses to make these gingerbread cookies. Do not use blackstrap molasses, which is significantly more bitter and will change the flavor of the cookies.
- 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 soft gingerbread cookie recipe because it’s so easy to make – there’s no rolling or cutting required. It’s very important to chill the dough for at least 2 hours, so the cookies hold their shape when they bake. 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 2 hours, 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.
Portion & Roll in Sugar (Optional)
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!
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.
They puff up in the oven and deflate a they cool.
Let the gingerbread cookies set up on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Soft Gingerbread Cookies
Here are a few tips for the very best chewy gingerbread cookies.
- Do not overbake! This is the most important tip I can give you. Bake until the cookies are puffed and the edges are just set, even if the centers still look slightly soft.
- Cool on the Baking sheet. Let them cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. They continue to bake and set as they cool, which creates the perfect chewy texture.
- Measure flour correctly. Use the scoop and level method, or better yet – use the metric measurements in the recipe card and measure in grams.
- Don’t skip chilling. 2 hours is not a suggestion, it’s required for perfect cookies.
Make the 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! Also try my sugar cookie icing that hardens with a shiny finish!
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.
More Delicious Christmas Recipes
If you love these cookies, you’ll love all of these recipes:
- Gingerbread man cookies – if you do want to cut and roll, this is the recipe for you!
- Classic gingerbread recipe – the most delicious gingerbread and it’s so easy.
- White chocolate gingerbread cookies because adding white chocolate chips is always a good idea.
- Cut out sugar cookies – #1 for a good reason.
- The best snowball cookies are festive and delicious.
- My grandma’s snickerdoodles recipe.
- Peanut butter blossoms are my all-time favorite holiday cookie.
How To Store & Freeze Gingerbread Cookies
Here are my tips on storing and freezing these chewy gingerbead cookies.
Store
Store cooled gingerbread cookies in an airtight container at room temperature for up to 5 days – make sure the glaze is fully set if you plan on stacking them.
Freeze Baked Gingerbread Cookies
Let the cookies cool completely, then transfer them to an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
Freeze Gingerbread Cookie Dough
You can also freeze the gingerbread cookie dough to bake later. Portion the dough into balls, arrange them in a single layer in an airtight container and freeze for up to 2 months.
When you’re ready to bake the cookies, place the frozen dough balls on a parchment-lined baking sheet and let them thaw at room temperature. Once thawed, bake according to the recipe instructions.
Soft Gingerbread Cookies Recipe FAQs
Here are some commonly asked questions about these soft gingerbread cookies!
Just follow this recipe! The most important thing is not to over-bake the cookies. Remove them from the oven when the edges are set and the centers still look slightly soft. They will continue to bake on the baking sheet as they cool.
Use unsulphured or light molasses for the best flavor. Do not use blackstrap molasses because it is much stronger and more bitter.
Yes. Freeze in an airtight container in the freezer for up to 2 months, thaw slowly at room temperature.
These soft gingerbread cookies last for 5 days at room temperature, 1 week in the refrigerator, and up to 2 months in the freezer (baked), if stored properly in an airtight container or plastic bag.
Yes absolutely, you can double the recipe easily.
Yes – I do this almost every time I make these cookies. Make the dough and store it in an airtight container in the refrigerator overnight, or for up to 3 days. Then scoop, roll and bake the cookies according to the recipe.
This recipe is designed to be scooped and rolled into balls rather than rolled out and cut into shapes. For cut-out cookies, use my gingerbread man recipe, which I specifically created to roll and hold its shape.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Soft Gingerbread Cookies
Video
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ cup butter softened
- ¾ cup brown sugar packed
- 3 Tablespoons molasses
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Simple Gingerbread Glaze (optional)
- 1 cup powdered sugar
- 1 Tablespoon whole milk (more if required)
- 1 teaspoon pure vanilla extract
Instructions
Make the Dough
- 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.
Chill the Dough
- Transfer dough to an airtight container, place it in the refrigerator to chill for at least 2 hours, or overnight.
Bake & Cool
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Line a large baking sheet with parchment paper, set aside.
- Use a small cookie scoop to measure 2 Tablespoon 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!
Make the Glaze
- Whisk together powdered sugar and 1 Tablespoon milk.
- Slowly add more milk if need (up to ½ Tablespoon) until you reach a thick but pourable consistency.
- Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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:
I was so excited for these but mine came out super flat. Followed the recipe so not sure what happened. The flavor is amazing though
I suggest adding more flour!
Do I have to let them chill?
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!
Happy Birthday to your Son!
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!
Thank you so much! Yes, I suggest adding more flour if your cookies were flat. Or check the freshness of your leavening agents.
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!
Sounds like going off the beaten path was an amazing idea! 🙂 Merry Christmas!
I followed the recipe exactly and they turned out great! Perfectly soft on the inside and chewy around the edges!
Thank you Sharon!
Cookies are delicious but I’ve made them
twice and they go flat!!!!!!
You might want to add a touch more flour. Are you chilling them all the way?
Great flavor, came together fairly easily, I chilled them overnight but they still spread pretty bad. I scooted them into a smaller round shape with a spoon as I’ve done with other cookies. I weighed out my flour and I suppose that could have been the trouble but I’ve not made these before so now I know. Also used grated fresh ginger bc I was out of ground ginger and that was lovely. I used about a tablespoon. Added 2 chopped blonde chocolate bars (also may have contributed to the spread buuut WORTH IT). Overall delicious, will make again but I’ll try adding more flour if it soaks it all up as easily as this batch did.
Hi!
I’ve tried this recipe twice now and the flavor is great but they keep coming out completely flat! any tips?
I suggest adding more flour or chilling the dough. Also, check the freshness of your leavening agents – baking soda, baking powder and eggs. One of those may be expired.
Taste great, soft inside and crisp outside. All I have is blackstrap molasses. Curious why you strongly recommend against it?