Soft Gingerbread Cookies are a holiday classic with a warm mix of spices like ginger, cinnamon, and cloves, all wrapped up in a tender, chewy bite. These cookies are perfectly soft, not crispy, making them ideal for anyone who loves a gentle, comforting texture alongside that festive flavor. They have just the right balance of sweetness and spice to bring a smile with every munch.
I love making these cookies because the dough is easy to work with, and the whole kitchen fills up with that cozy gingerbread scent that instantly feels like the holidays at home. A fun tip I’ve learned is to chill the dough before baking – it helps keep the cookies soft and makes them easier to shape into cute little gingerbread men or other festive shapes. Decorating them with a bit of icing adds a nice touch and lets you get creative.
These soft gingerbread cookies are great on their own or served with a warm cup of tea or hot cocoa. I often make a batch to share with friends and family because they always bring a little festive cheer wherever they go. For me, baking and sharing these cookies makes the season feel even more special and keeps the holiday spirit going strong.
Key Ingredients & Substitutions
Molasses: Molasses gives gingerbread its classic rich flavor and dark color. If you don’t have molasses, you can try using dark corn syrup or honey, but the flavor will be a bit lighter.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the warm spice mix. Feel free to adjust these to your taste—more ginger for a sharp kick or extra cinnamon for sweetness.
Butter & Sugar: Butter adds richness and helps keep the cookies soft. Dark brown sugar adds moisture and depth of flavor. You can substitute with light brown sugar but expect a milder taste.
Flour & Leavening: All-purpose flour and baking soda work together to give the dough structure and a slight lift. Don’t swap baking soda for baking powder here, as it changes the texture.
How Do You Keep Gingerbread Cookies Soft Instead of Crunchy?
Soft gingerbread cookies depend on a few key steps:
- Use baking soda: It reacts with the molasses to make the cookies tender.
- Don’t overbake: Bake just until the edges set but the center is still soft — 8 to 10 minutes is perfect.
- Chill the dough: This helps control the spread and keeps cookies thick and chewy.
- Roll dough about ¼-inch thick: Thinner dough produces crisper cookies.
- Cool on the baking sheet briefly: Letting cookies rest for 5 minutes on the sheet lets them finish baking gently and stay soft.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a medium one for dry ingredients make mixing easier and less messy.
- Electric mixer – helps cream butter and sugar smoothly for a soft, even dough.
- Rolling pin – you’ll need this to roll out the dough evenly for clean cookie shapes.
- Gingerbread man cookie cutters – perfect for shaping fun, festive cookies.
- Baking sheets lined with parchment paper or silicone mats – prevent sticking and make cleanup easy.
- Wire cooling rack – lets the cookies cool evenly so they keep their soft texture.
Flavor Variations & Add-Ins
- Add 1/4 cup finely chopped crystallized ginger to the dough for an extra spicy snap in every bite.
- Swap half the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.
- Mix in a teaspoon of freshly grated orange zest for a bright citrus note that pairs well with ginger.
- Try dipping half of each cookie in melted dark chocolate after baking for a rich, sweet contrast.
How to Make Soft Gingerbread Cookies
Ingredients You’ll Need:
For the Dough:
- 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 ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
For Decorating (Optional):
- Royal icing (powdered sugar, meringue powder, and water)
- Colored sprinkles or edible decorations
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour to chill the dough if needed, and 8-10 minutes to bake each batch. Cooling and decorating time will add a little extra, so altogether, expect about 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and brown sugar on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until everything is combined well.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop when the dough comes together. If the dough feels sticky, cover it and chill in the refrigerator for about 1 hour to make it easier to work with.
5. Prepare to Bake:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
6. Roll and Cut Dough:
Lightly flour your surface and roll the dough out to about 1/4 inch thickness. Use gingerbread man cookie cutters (or any shapes you like) to cut out cookies, and place them about 1 inch apart on the baking sheets.
7. Bake the Cookies:
Bake the cookies for 8 to 10 minutes, until the edges just start to firm but the center is still soft. Avoid overbaking to keep them tender.
8. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Decorate (Optional):
Once cooled, decorate the cookies with royal icing and sprinkles, creating faces, buttons, or other fun designs. Let the icing harden before serving or storing.
Enjoy your soft, warmly spiced gingerbread cookies with a cup of tea or hot cocoa, and share the festive cheer with family and friends!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough in a tightly wrapped ball for up to 3 months. Thaw it overnight in the fridge before rolling and cutting to ensure it softens evenly.
How Should I Store Leftover Gingerbread Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Substitute Molasses with Something Else?
You can use dark corn syrup or honey as substitutes if you don’t have molasses, but the cookies will have a lighter color and slightly different flavor. Molasses gives them their classic rich taste.
Is It Possible to Make These Cookies Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum to help mimic the texture. Be sure to check your baking soda and spices are gluten-free too for the best results.
