Soft Gingerbread Cookies
Soft Gingerbread Cookies are a classic treat that tastes like the holidays in every bite. They’re chewy and tender, filled with warm spices like ginger, cinnamon, and a hint of…
Tip: save now, cook later.Soft Gingerbread Cookies are a classic treat that tastes like the holidays in every bite. They’re chewy and tender, filled with warm spices like ginger, cinnamon, and a hint of cloves that feel cozy and comforting. The soft texture makes them so easy to enjoy, whether you munch on them plain or add a little frosting for extra fun.
I love making these gingerbread cookies because they remind me of baking days with family. The smell of the spices fills the kitchen and makes the whole house feel warm and inviting. Plus, they’re really simple to bake, so I can whip up a batch whenever I need a little comfort or want to share a smile with friends.
My favorite way to enjoy soft gingerbread cookies is with a cup of hot tea or cocoa, especially when it’s chilly outside. They’re perfect for dipping or just nibbling on while wrapped up in a cozy blanket. Whenever I make these, I always find myself reaching for one more — they just have that kind of magic that makes you want to savor every bite.
Key Ingredients & Substitutions
Molasses: Molasses is key for that deep, rich gingerbread flavor and soft texture. If you can’t find molasses, dark corn syrup can work, but the flavor won’t be as robust.
Spices: Ground ginger, cinnamon, and cloves bring warmth and spice. Feel free to add a pinch of nutmeg or allspice if you like a more complex spice blend.
Brown Sugar: Brown sugar adds moisture and a touch of caramel flavor. If you’re out, white sugar with a tablespoon of molasses stirred in can help mimic it.
Butter: Use softened unsalted butter for creaminess. If dairy-free, margarine or coconut oil are good swaps, though the texture might change slightly.
How Can You Keep Gingerbread Cookies Soft Instead of Crispy?
Keeping gingerbread cookies soft comes down to a few important steps:
- Don’t overbake: Bake until edges are set but centers still look slightly soft, about 8-10 minutes. They firm up as they cool.
- Use molasses and brown sugar: These add moisture that keeps cookies tender.
- Chill the dough: Chilling helps control spreading so cookies don’t get too thin or crispy.
- Cool on the baking sheet briefly: Let cookies sit on the baking sheet for 5 minutes before moving to a wire rack to finish cooling gently.
Following these steps helps create soft, chewy gingerbread cookies that are hard to resist!
Equipment You’ll Need
- Mixing bowls – I like using a large and medium bowl for combining wet and dry ingredients separately and easily.
- Electric mixer or hand whisk – makes creaming butter and sugar smooth and quick without tiring your arms.
- Rolling pin – helps you roll out the dough evenly to the right thickness for perfect cookies every time.
- Gingerbread man cookie cutter – shapes your cookies with that classic, fun look that’s perfect for decorating.
- Baking sheet lined with parchment paper – keeps cookies from sticking and makes cleanup easier.
- Wire cooling rack – lets your cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add a pinch of nutmeg or allspice for deeper, warmer spice notes that pair nicely with the ginger.
- Mix in finely chopped crystallized ginger pieces for extra ginger zing and a chewy surprise.
- Use white chocolate chips as fun buttons or decorations to add a creamy sweetness contrast.
- Try swapping half the molasses for maple syrup for a milder, maple-infused flavor in your cookies.
Soft Gingerbread Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For Decoration:
- 1/4 cup powdered sugar (for dusting)
- Green candy-coated chocolate or colored sprinkles (for buttons)
- Royal icing (for decoration)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, plus at least 2 hours for chilling (or overnight if you prefer). Baking time is quick, about 8-10 minutes per batch. Plan on around 30-40 minutes to bake and decorate the cookies once the dough is ready.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set the mixture aside for later.
2. Cream Butter and Sugar:
In a large bowl, use a mixer or a whisk to cream the softened butter and brown sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
3. Add Egg, Molasses, and Vanilla:
Beat in the egg until fully incorporated. Then stir in molasses and vanilla extract until smooth.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Chill the Dough:
Divide the dough into two portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. This firms up the dough and makes rolling out easier.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
7. Roll and Cut Shapes:
On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thick. Use a gingerbread man cookie cutter to cut shapes. Place the cookies about 2 inches apart on the baking sheets.
8. Add Buttons (Optional):
Press green candy-coated chocolates or colored sprinkles gently into the torso area of each cookie to make buttons.
9. Bake the Cookies:
Bake for 8-10 minutes or until the edges are lightly set, but the centers remain soft. The cookies will firm up as they cool.
10. Cool and Decorate:
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Once cool, decorate with royal icing to add eyes, smiles, and festive details like cuffs and hems.
11. Final Touch:
Lightly dust the finished cookies with powdered sugar for a festive, snowy look before serving.
Enjoy your soft, spicy gingerbread cookies with family and friends for a cozy holiday treat!
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw in the fridge overnight before rolling and cutting.
How Can I Make These Cookies Softer?
To keep the cookies soft, avoid overbaking—remove them when the edges are set but centers still look slightly soft. Also, chilling the dough well helps maintain tenderness.
What Can I Substitute for Molasses?
If you don’t have molasses, you can use dark corn syrup or maple syrup as a substitute, though the flavor will be a bit different. Adding a little extra brown sugar can help retain sweetness.
How Should I Store Leftover Gingerbread Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or bag for up to 3 months.