Soft Gingerbread Cookies

4.93 from 96 votes

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.

Prep Time10

Cook Time10

Chilling time1

Total Time1 20

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura Sandford

Cost: $5

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

US Customary - Metric

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).

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

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.

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.

Nutrition